Trista Hancock Serving Size: 12 TotalTime: 7 hours Categories: Pork Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 boneless pork shoulder butt roast (3-4 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 (4oz) chopped green chilies 12 flour tortillas (8") -- warmed fresh cilantro -- optional chopped avocado -- optional chopped fresh tomatoes -- optional

Cut roast in half; place in a 5-qt. slow cooker. Sprinkle with garlic, oil, salt and pepper. Add the onions, cilantro, salsa, broth, tequila and chilies. Cover and cook on low for 6-8 hours or until meat is tender.

Remove meat; cool slightly. Shred with two 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.