Ingredients
1 boneless pork shoulder butt roast (3 to 4 pounds)3 garlic cloves, thinly sliced2 teaspoons olive oil1/2 teaspoon salt1/2 teaspoon pepper1 bunch green onions, chopped1-1/2 cups minced fresh cilantro1 cup salsa1/2 cup chicken broth1/2 cup tequila or additional chicken broth2 cans (4 ounces each) chopped green chiles12 flour tortillas (8 inches) or corn tortillas (6 inches), warmedOptional: Fresh cilantro leaves, sliced red onion and chopped tomatoes
Preparation
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.
