Thursday, June 2, 2011

Slow-Cooked Pork Carnitas

I wanted to re-post this recipe (it was my first blog post!) One, because it's what we're having for dinner tonight! Two, because it calls for a lot of cilantro and if you're growing it in your garden (like I am), you probably have more than you know what to do with! And three, because it tastes absolutely amazing! The pork is so tender and juicy, it just falls apart. And it's packed full of amazing flavor! You could also use this recipe for pulled pork sandwiches (if you're not a taco person). And, it doesn't heat up your kitchen because it's cooked in a slow-cooker instead of the oven. I'm begging you to try it :) Recipe lightly adapted from Taste of Home.


Ingredients
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, optional

Directions
Place 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.

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