Crock Pot Carnitas!

I love carnitas.  The boys kind of like them, but have other Mexican favorites.  But everyone agreed this was a good meal.  It was truly easy.  Less than ten minutes to prep everything for the slow cooker, then just let it cook.  By the time dinner rolled around, we had some flavorful and tender carnitas!  This makes about 12 soft tacos.  I would note, adding onion and fresh cilantro to the taco makes it much better!

This recipe was cribbed from Taste of Home.

Ingredients

  •  1 boneless pork shoulder butt roast (3 to 4 pounds)
  • 3 tbs minced garlic
  • 2 teaspoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 bunch green onions, chopped
  • 1 cup 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 chiles
  • 12 flour tortillas (8 inches), warmed
  • Fresh cilantro leaves, sliced red onion, optional

Directions

  1. Cut roast in half; place in a 5-qt. slow cooker.
  2. Sprinkle with the garlic, oil, salt and pepper.
  3. Add the onions, cilantro, salsa, broth, tequila and chiles. (Note, I used 3/4 cup broth, 1/4 cup tequila)
  4. Cover and cook on low for 6-8 hours or until meat is tender.
  5. Remove meat; cool slightly. Shred with two forks and return to the slow cooker; heat through.
  6. Spoon about 2/3 cup meat mixture onto each tortilla; serve with toppings of your choice.

 

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