Good Eats!

Pork Carnitas

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
  • Tortillas
  • 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


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