Slow Cooked Carnitas

3  lb.		boneless pork shoulder
3		cloves garlics
2  teaspoons		olive oil
1/2  teaspoon		salt
1/2  teaspoon		pepper
1/2  cup		green onion, chopped
1-1/2  cups		minced fresh cilantro
1  cup		great value salsa
3/4  cup		corn
1/2  cup		chicken broth
1/2  cup		tequila
4  ounces		green chili
12		flour tortillas
1  can		black beans, mashed

Tip: For nutritional information on all the ingredients in Slow Cooked Carnitas just click on each ingredient name. Then adjust the serving size for any Slow Cooked Carnitas ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Cut roast in half; place in 5 qt slow cooker. Sprinkle with garlic, oil, salt, and pepper. Add the onions, cilatro, salsa, broth, tequila and chilies. Cover and cook on low for 6-8 hrs or until tender.
Remove from heat; cool slightly. Shred with 2 forks and return to the slow cooker; heat through. Spoon 2/3 cup mixture onto each tortilla and serve with your choice of toppings.