I used a 2-pound pork roast, and I got two meals out of it. We ate the leftovers in quesadillas last night, and they were equally as good as the tacos. This one's definitely going into the regular rotation!
Pineapple and Green Chile Pork Tacos
source: Real Mom Kitchen, who got it from Prudence Pennywise
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.