Crock Pot Carnitas

This pork was delicious/perfect/unbelievable - I really don't have enough good things to say about it.  It is the perfect meal to sit down to after a long day - one that took no time at all to prepare!

1 boneless pork shoulder butt roast (3-4 lbs)
3 garlic cloves, thinly sliced
3 tsp olice oil
1/2 tsp salt
1/2 tsp pepper
1 bunch green onions, chopped
1 1/2 C fresh cilantro, minced
1 C salsa
1 C chicken broth
2 cans (4 oz) chopped green chilies
Optional: tortillas, avocado, tomato, additional cilantro, etc.

Cut the roast into 4 equal chunks.
Place in the a crock pot.
Sprinkle the meat with the garlic, oils, salt, and pepper.
Add the onions, cilantro, salsa, chicken broth, and chilies.
Mix in the crockpot.
Cover and cook on low for 6-8 hours until the meat is tender and cooked through.
Remove the meat and shred.
Return the meat to the crock pot and cook for a few more minutes to allow the sauce and shredded meat to mix well.
Serve with tortillas or other toppings.

*This recipe is from Taste of Home.

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