Slow-Cooked Carnitas Recipe: How to Make It

Ingredients

• 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 chiles
• 12 flour tortillas (8 inches) or corn tortillas (6 inches), warmed
• Optional: Fresh cilantro leaves, sliced red onion and chopped tomatoes