Cook: 6 hours
Serves: 12
Ingredients
1 boneless pork shoulder or butt roast (3-4 lbs)
3 garlic cloves, thinly sliced
2 tsp. olive oil
1/2 tsp. pepper
1 bunch of green onions, chopped
1 & 1/2 cups minced fresh cilantro
1 cup salsa
1 cup chicken broth
2 (4 oz.) cans diced green chiles
12 (8 in.) flour or corn tortillas, warmed
Toppings: cilantro, tomatoes, avocado
Directions
Place roast in crock pot. Sprinkle with garlic, oil, and pepper. Add onions, cilantro, salsa, broth, and chiles.
Cover and cook for 6-8 hours or until meat is tender.
Shred with two forks.
Serve and Enjoy!
Recipe adapted from: Taste of Home Magazine
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