Carnitas

3 to 4 pounds pork roast, blade or shoulder
1 cup green chile salsa
1 teaspoon garlic powder
Flour tortillas, warmed

Garnishes:
Shredded lettuce
Chopped tomatoes
Sliced scallions
Shredded cheese
Chopped avocado
Sliced black olives
Sour cream

Trim roast of excess fat. Place in crock pot. Pour salsa over top and sprinkle on garlic powder. Cook 8 to 10 hours on LOW.

Drain off fat. Remove bones and tear meat into shreds. Place on warm platter or back into warm crock pot.

Serve with warm tortillas and your choice of garnishes.