Carnitas Aunt Dawn'S Recipe(Slow Cooker)

• 1 boneless pork shoulder butt roast(3-4lbs)
• 3 garlic cloves, thinly sliced or 2 tsp minced
• 2 teaspoons olive oil
• 1/2 tsp salt
• 1/2 tsp. pepper
• 1 teaspoon cinnamon
• 1 tsp. cumin
• 1 bunch green onions , chopped
• 1 1/2 cups fresh cilantro chopped
• 1 cup salsa or can Mexican style tomatoes
• 1/4 cup chicken broth
• 1/4 cup tequila or orange juice or more broth
• 2 4 oz. cans chopped fire roasted chillies
• 12 flour or corn tortillas, warmed
• Toppings:
• Fresh cilantro, avocado, chopped tomatoes, limes, sour cream, red onion etc.

1. Cut roast in half,place in 5qt slow cooker. Sprinkle with the garlic, oil, salt and pepper, cinnamon, cumin. Add green onions,cilantro, salsa or mex. tomatoes, broth or tequila or oj and chilies. Cover and cook on low for 6-8 hrs or until meat is tender.
2. there will be a lot of liquid. You may want to scoop some out.
3. Remove meat, cool slightly. shred with 2 forks and return to slow cooker; heat through. if you like crispy carnitas, take 1/2 the meat and cook in 400 degree oven to make crispy. before serving, combine crispy meat with the rest.
4. Spoon about 2/3 cup meat mixture onto each
5. tortilla. serve with the toppings of your choice.

pork shoulder butt, garlic, olive oil, salt, pepper, cinnamon, cumin, green onions, cilantro, salsa, chicken broth, tequila, chillies, flour, toppings, fresh cilantro

Taken from www.epicurious.com/recipes/member/views/carnitas-aunt-dawns-recipe-slow-cooker-51853281 (may not work)