Ingredients

The following ingredients have 4 Servings
  • 3 lb. boneless pork roast (boneless ribs would work also, you can even use a bone-in roast but you’ve got to make sure you get ALL the bones out after cooking)
  • 1 (20 oz) can crushed pineapple with juices
  • 1 (16 oz) jar tomatillo salsa (green salsa or salsa verde)
  • 2 (4 oz) cans green chiles, undrained
  • 2/3 cup brown sugar
  • tortillas
  • toppings for tacos: queso fresco (or feta I just used cheddar), chopped cilantro, lime wedges, more green salsa (We used sour cream, guacamole, and pico de gallo)

Instruction

  • Combine all ingredients in the crock pot and cook on high for four hours or on low for 6 to eight hours.
  • Shred pork, season to taste with salt and pepper. In a colander, drain juices from crock pot.
  • Mix shredded pork with pineapple/salsa mixture that remains in colander and serve in tortillas with desired accompaniments. It also works great to serve as a quesadilla.