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
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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.
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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.