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Title: Slow-Cooked Carnitas
Categories: Pork, Vegetables, Herbs, Breads
Yield: 12 servings

4 lb Boneless pork butt roast
3 cl Garlic; thin sliced
2 ts Olive oil
1/2 ts (ea) salt & pepper
1 bn Green onions; chopped
1 1/2 c Minced fresh cilantro
1 c Salsa
1/2 c Chicken broth
1/2 c Tequila or additional
- chicken broth
8 oz (2 cans) chopped green
- chilies
12 (8") flour tortillas;
- warmed
Fresh cilantro leaves,
- sliced red onion & chopped
- tomatoes; opt

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, 6-8 hours.

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.

Lisa Glogow, Aliso Viejo, California

Makes: 12 servings

RECIPE FROM: https://www.tasteofhome.com

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... Cooking, like love, should be entered into with abandon. Or not at all
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