Slow-cooked Carnitas
From pleclare 13 years ago
- 380 mins to make
- Serves 12
A hearty entree,delicious and easy. Cooked in slow cooker all day. Instead of tortillas,try on a bed of shredded lettuce as a salad.Recipe from a magazine. Don't remember which one.
Ingredients
- 1 boneless pork shoulder butt roast(3 to 4 lbs) shopping list
- 3 garlic cloves,thinly sliced shopping list
- 2 tsp olive oil shopping list
- 1/2 tsp salt shopping list
- 1/2 tsp pepper shopping list
- 1 bunch green onions,chopped shopping list
- 1-1/2 c minced fresh cilantro shopping list
- 1 c salsa shopping list
- 1/2 c chicken broth shopping list
- 1/2 c tequila shopping list
- 2 cans (4 oz. ea) chopped green chilies shopping list
- 12 flour tortillas (8"),warmed shopping list
- Optional toppings:fresh cilantro leaves,chopped avocado and tomato shopping list
How to make it
- 1. Cut roast in half;place in 5 qt. slow cooker. Sprinkle with garlic,oil,salt and pepper. Add onions,cilantro,salsa,broth,tequila and chilies. Cover and cook on low for 6-8 hours or till meat is tender.
- 2.Remove meat;cool slightly. Shred with 2 forks and return to slow cooker;heat through. Spoon about 2/3 c meat mixture onto each tortilla;serve with toppings of choice
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