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Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 12 |
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âThis hearty entree is delicious and easy to simmer in a slow cooker all day long. Sometimes, instead of using tortillas, I place the pork on top of shredded lettuce for a tasty salad.â âLisa Glogow, Aliso VIejo, California Ingredients:
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 chilies |
12 flour tortillas (8 inches), warmed |
fresh cilantro leaves, sliced red onion and chopped tomatoes, optional |
Directions:
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 chilies. Cover and cook on low for 6-8 hours or until meat is tender.
2. 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. Yield: 12 servings.
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