- 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
- Fresh cilantro leaves, sliced red onion and chopped tomatoes, optional
- Cut roast in half; place in a 5-qt. slow cooker. Sprinkle with the 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: 12 servings.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Slow-Cooked Carnitas
"Loved this! The flavor and tenderness of the meat is great! I have tried it with both a pork and a beef roast. We like the pork so much more."
"I have asked Hispanic friends for years how to make my carnitas taste like theirs....nothing has worked until now! This recipe is perfect. The flavors that cook in to the meat are incredible. We used the meat for tacos a couple nights and then used the meat in the broth for Huevos rancheros. It's just the best! Thanks, Lisa!"
"Not exactly what comes to mind when you think carnitas, but still had a really good taste. Meat turned out nice and tender and had tons of leftovers to freeze for future meals."
"This was a delicious dish! I cooked the meat about 5 hours and turned it over to cook the last hour. Even my son who claims not to like pork thought it was great."
"I made these and they were very tasty and easy. The pork was very flavorful. We will definitely make these again!"