Carnitas

3 to 4 lbs pork roast, blade or shoulder
1 C green chile salsa
1 tsp garlic powder
Flour tortillas, warmed

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

Trim roast of excess fat. Place in slow cooker. Pour salsa over top and sprinkle on garlic powder.  Cook for eight to ten hours on LOW.  Drain fat. Remove bones and tear meat into shreds. Place on warm platter or back into warm slow cooker.  Serve with warm tortillas and your choice of garnishes.