3 lb boneless pork shoulder butt roast
3 garlic cloves, minced
2 teaspoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 small bunch green onions, chopped
1-1/2 cups fresh cilantro, roughly chopped
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 small flour tortillas, warmed
Fresh cilantro leaves, chopped avocado and chopped tomatoes, optionalPlace roast 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. Yield: 6-8 servings.