Slow-Cooked Carnitas

• 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
• Fresh cilantro leaves, sliced red onion and chopped tomatoes, optional

1. Cut roast in half; place in a 5-qt. 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 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.

pork shoulder butt roast, garlic, olive oil, salt, pepper, green onions, fresh cilantro, salsa, chicken broth, chicken broth, green chiles, flour tortillas, cilantro

Taken from www.tasteofhome.com/recipes/slow-cooked-carnitas/ (may not work)