Slow Cooked Carnitas

Slow Cooked Carnitas

1 boneless pork shoulder butt roast (3 to 4 lbs)

3 garlic cloves sliced thinly

2 teaspoons olive oil

1/2 teaspoon salt

1/2 teaspoon pepper

1 bunch green onions, chopped

1 cup salsa

1/2 cup chicken broth

1/2 cup tequila or additional chicken broth

2 cans (4 oz each) chopped green chiles

12 flour tortillas (8 in) warmed

Optional toppings… fresh cilantro leaves, chopped avocado and tomatoes, etc

Cut roast in half. Place in a 5 quart slow cooker. Sprinkle with garlic, oil, salt and pepper. Add the onions, cilantro, salsa, broth, tequila, and chiles. Cover and cook on low for 6-8 hours or until meat is tender.

Remove meat. Let it cool slightly. Shred with two forks and return to slow cooker. Heat through. It can easily stay in this state in the slow cooker for a while. Spoon about 2/3 cup meat mixture onto each tortilla. Serve with toppings of your choice.

My family also likes to use these leftovers on our Nachos.