I’m not a big fan of pork, but I am a fan of Mexican style dishes and crock pot meals so I decided to give this one a try. Let’s just say this will be part of the regular rotation! The pork was just spicy enough and you can’t get much easier than turning on a crock pot. I didn’t usually have tequila in the house (not since my 20s!) so I used extra chicken broth. The juices in the crock pot made the pork a little wetter than we like so I ended up draining it a little before putting it in the tortillas – maybe the tequila would have been better. I topped this with plain Greek yogurt instead of sour cream and some pico de gallo. This one got a “damn that was good” from the hubs!
- 1 boneless pork shoulder roast (3-4 pounds)
- 3 cloves garlic, thinly sliced
- 2 tsp olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
- 3 green onions, chopped
- 1 1/2 cups cilantro, chopped
- 1 cup salsa
- 1/2 cup chicken broth
- 1/2 cup tequila (or additional chicken broth)
- 1 (7oz) can chopped green chilies
- Toppings as desired
Cut the pork roast in half and place in a slow cooker. Sprinkle with sliced garlic, olive oil, salt & pepper. Add green onions, cilantro, salsa, chicken broth, tequila and chilies. Cover and cook on low for 6-8 hours. Remove from heat and shred. Place the pork back in the slow cooker. Cover and heat for an additional 30-60 minutes. Serve in warm tortillas and top as desired.
Source: Dinner Dishes & Desserts