Savory Pork or Beef Carnitas

1 Boston butt pork roast (3-4 lbs.), trimmed of visible fat OR 3-4 lbs of beef roast
1 package reduced-sodium taco seasoning
3 cloves of garlic, sliced
1 large onion, quartered
1 can (4 oz.) whole green chilies, drained

6-8 flour tortillas
shredded lettuce
chopped tomatoes
sliced avocados
sour cream
lime wedges
chopped scallions
fresh cilantro sprigs, for garnish

Place the pork roast, taco seasoning, garlic, onion, and chilies in a 4 ½ to 6 quart slow cooker and add about 1 cup of water. (If roast is about 3 lbs use slightly less than 1 cup of water, if it is closer to 4 lbs use a full cup.) Stir to combine. Cover the cooker and cook the pork until it is tender enough to shred, 6 hours on high heat or 10 hours on low heat.

Remove the pork from the cooker and shred the meat with a fork. Spoon some of the shredded pork evenly down the center of a tortilla and roll it up. Repeat with the remaining pork and tortillas. Serve the filled tortillas with the toppings.

A 3 lb. roast is enough for 2 meals for our family. For New Years I used about a 4 lb. chuck roast and it easily fed 12 adults. To make pulled pork sandwiches I freeze the leftovers, and then combine them with a bottle of bbq sacue and serve them on buns.