Categories: Mexican

Ingredients

• 3-4 lb. boneless pork shoulder butt roast
• 3 garlic cloves, thinly sliced
• 2 tsp olive oil
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 bunch green onions, chopped
• 1 1/2 cups minced fresh cilantro
• 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-inch) or corn tortillas (6-inch), warmed
• Fresh cilantro leaves, sliced red onion, and chopped tomatoes

Directions

1. Cut roast in half; place in slow cooker. Sprinkle with the 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.

2. Remove meat; cool slightly. Shred with two forks and return to the slow cooker; heat through. Spoon about 2/3 cup of the meat mixture onto each tortilla; serve with toppings of your choice.

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