Mexican Carnitas - Kelly Dickson

2 pounds boneless pork shoulder butt roast
1 Tbsp garlic salt
1 Tbsp black pepper
1 1/2 tsp adobo seasoning
1 medium onion, chopped
1 can (16 oz) green salsa
1/2 cup water
1/4 cup chopped fresh cilantro
Juice of 2 medium limes
3 cloves garlic, minced

4 (6 inch) flour tortillas, warmed
Optional toppings: chopped green bell pepper, tomatoes and red onion

Coat inside of crockpot with nonstick cooking spray. Season pork with garlic salt, black pepper and adobo seasoning.

Place pork, onion, salsa, water, cilantro, lime juice and garlic in crockpot. Cover and cook on LOW 4 to 5 hours. Serve in tortillas with desired toppings.

Kelly's Tips: At Smart and Final, they have chipotle peppers in adobo sauce. Use the sauce and some of the peppers in place of the adobo seasoning. Gives it a really nice kick. Put the peppers in with the onions when chopping them up. Can use bottled lime juice. Smart and Final has several sizes of green salsa, including a Half Gallon, which she duped her all the meat (when making giant batch for family party) Also, peeled garlic cloves are handy at smart and final. Kelly had a 12 lb pork butt in crock pot on high from 10 pm until 8 am. Toaster oven at 200. In at 10 pm, done at 10 am...had to add water twice.