Pineapple and Green Chile Pork Tacos


I am back now. I even put a post up late yesterday, so make sure to check that one out too. This is another great crock pot recipe. I adapted it from I recipe I saw on Prudence Pennywise. It was a hit with the whole family. The recipe also made enough for two meals, so the second time we made quesadillas with the meat. Those were equally tasty.

Pineapple and Green Chili Pork Tacos

 

Pineapple and Green Chile Pork Tacos
 
Ingredients
  • 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
  • ⅔ 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)
Instructions
  1. Combine all ingredients in the crock pot and cook on high for four hours or on low for 6 to eight hours.
  2. Shred pork, season to taste with salt and pepper. In a colander, drain juices from crock pot.
  3. 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.

 

 

Original photo for post.  Above photo was updated in January 2013.

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