This is one of our favorite slow cooker recipes, (all four children like it, and three of them even had seconds–unheard of around here!). The meat is excellent on its own, or served over rice, as a tostada topping, or in a tortilla, either as a soft taco or a burrito, with cheese and tomatoes. It also makes a great quesadilla filling. And it goes great as a substitute for the turkey in our family’s new favorite soup–Southwestern Turkey Soup–I think we actually liked this variation better than the original! And, after you make the soup, you can make a replica of the Qdoba gumbo with the soup leftovers! This one recipe has many uses, and if you use a big pork shoulder, you can try out a lot of the options with the leftover meat!
- 3 to 4 lb. pork shoulder picnic roast
- 16 oz. green salsa
- 2 to 3 bay leaves
- 1/2 c. tequila
- Pepper and garlic powder to taste
Place pork roast in crock-pot. Sprinkle liberally with pepper and garlic powder. Place bay leaves on top of roast. Pour salsa and tequila over all. Cover and cook on low 10-12 hours.
Remove roast from crock-pot and shred. Return to crock-pot and keep warm until ready to serve.