Stockpile Cooking....Crockpot Carnitas

I love making Carnitas for my family, it is one of our absolute favorites!

This the best THRIFTY MEAL because you can use the leftover pork to make pulled pork sandwiches later in the week!  A little BBQ Sauce and some coleslaw and  you have a completely different meal made from leftovers!!



12 ServingsPrep: 20 min. Cook: 6 hours

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
• Optional toppings: fresh cilantro leaves, chopped avocado and tomato

Directions

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.

Thank you Taste of Home for this great recipe!!