Thursday, April 26, 2012

Pineapple and Green Chile Pork Tacos

Pineapple and Green Chile Pork Tacos

Source: Cassie Craves

2 pound boneless pork roast
1 20-ounce can crushed pineapple with juices
1 16-ounce jar tomatillo salsa
2 4-ounce cans green chiles, undrained
(I used 1 7-ounce can of fire-roasted green chiles)2/3 cup brown sugar
Optional items for serving: warm flour tortillas, shredded cheese, chopped cilantro, lime wedges, additional tomatillo salsa, sour cream

Combine all ingredients in the crock pot and cook on high for four hours or on low for six to eight hours. Shred pork and 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.

Note-These were so good! The pork was so flavorful and juicy with a touch of sweet heat.  They are definitely going to be one of my new favorites!

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