1 boneless pork shoulder butt roast (3 to 4 pounds)
3 garlic cloves, thinly sliced
2 teaspoons olive oil
1/2 teaspoon salt
1/2 teaspoon 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 ounces each) chopped green chiles
12 flour tortillas (8 inches) or corn tortillas (6 inches), warmed
Optional: Fresh cilantro leaves, sliced red onion and chopped tomatoes
1. 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 to 8 hours.
2. 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 toppings of your choice.
Five Star Recipe
TOTAL TIME: Prep: 20 min. Cook: 6 hours
YIELD: 12 servings.
1 carnita (calculated without optional toppings): 363 calories, 15g fat (5g saturated fat), 67mg cholesterol, 615mg sodium, 28g carbohydrate (1g sugars, 1g fiber), 24g protein.