1 boneless pork shoulder butt roast (3-4 lbs.)

3 garlic cloves, thinly sliced

2 tsp. olive oil

1/2 tsp. salt

1/2 tsp. pepper

1 bunch green onions, chopped

1½ c. minced fresh cilantro

1 c. salsa

1/2 c. chicken broth

1/2 c. tequila

2 (4 oz.) cans chopped green chiles

12 flour tortillas (8 inch) or corn tortillas (6 inch), warmed

Fresh diced tomato, fresh cilantro leaves, and sliced red onion


Cut roast in half; place in a 5-qt. slow cooker. Sprinkle with the garlic, oil, salt and pepper. Add onions, cilantro, salsa, broth, tequila and chiles. Cover; cook on low until meat is tender, 6-8 hours. Remove meat; cool slightly. Shred with 2 forks and return to the slow cooker; heat through. Spoon about 2/3 cup meat mixture onto each tortilla; serve with fresh diced tomato, fresh cilantro, and onion as toppings.

SLOW COOKER CARNITAS originally posted on by Elegant Island Living magazine.

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