1 (3 to 4 lb.) boneless pork shoulder butt roast
3 garlic cloves, thinly sliced
2 tsp. olive oil
1/2 tsp. salt
1/2 tsp. 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 (4 oz. ea.) cans chopped green chilies
12 flour / corn tortillas (8-inch), warmed

OPTIONAL TOPPINGS:

fresh cilantro leaves
chopped avocado
chopped tomato

Cut roasting half; place in a 5-quart Crock-Pot. Sprinkle with garlic, oil, salt and pepper. Add onions, cilantro, salsa, broth, Tequila (if using) and chilies. Cover and cook on LOW for 6 to 8 hours or until meat is tender.

Remove meat; cool slightly. Shred with two forks and return to Crock-Pot; heat through.

Spoon about 2/3 cup meat mixture onto each tortilla; serve with toppings of your choice.

Makes 12 servings.

Submitted by: Jim Jeffries