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

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 can s (4oz) chopped green chilies 12 flour tortillas (8") -- warmed

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.