Pineapple and Green Chile Pork Tacos

I don't think it's any secret that I love, love, love Mexican food. Sometimes there's just nothing that tastes better to me than a taco, smothered with salsa and sour cream and tons of cheese. This recipe is a wonderful twist on a taco. It uses sweet and spicy pulled pork cooked in the Crock pot, so it's remarkably easy to throw together -- and the end result is beyond delicious. I made sure to use a mild tomatillo salsa so Andrew could enjoy this dinner with us, and did he ever enjoy it! He literally ate the pork by the fistful. The meat was sweet and tender and juicy, and all three of us loved it.

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.