Sunday, March 20, 2011

Slow Cooker Sunday -- Pineapple Green Chili Pork Tacos

I have had this recipe bookmarked for awhile now and finally decided to try it out. I saw it over at Let's Dish and it caught my attention for two reasons: 1) it is a slow cooker recipe and 2) it uses pork instead of beef. We use more beef that pork around here and it was nice to use something other than beef (or chicken).

Pineapple Green Chili Pork Tacos
Adapted from:

1 (2-3 pound) pork roast
1 (16 oz.) jar salsa verde
2 (8 oz.) cans crushed pineapple, undrained
1 (4 oz.) can diced green chiles
1/4 cup brown sugar
Salt and pepper, to taste
Flour tortillas
Favorite taco toppings

Place the pork roast in a lightly greased slow cooker. In a medium bowl, combine salsa verde, crushed pineapple, green chiles, brown sugar, salt, and pepper. Pour over pork roast. cook on low for 6-8 hours. Remove roast from crock pot and shred with a fork. Drain the juices from the crock pot through a colander. In a bowl, combine the shredded pork and drained pineapple/salsa mixture that remains in the colander. Serve in warm tortillas with your favorite taco toppings.

Our thoughts:
We liked this on tortillas but it was better how we had the leftovers. I had it for lunch over spanish rice & charro beans and that was good, then we put it on french bread with grilled onions and provolone cheese and it was really good. The pork is much better if you make sure to put the pineapple/chili mixture on it.

1 comment:

  1. Anything that contains pineapple and you have won over my heart!