Pineapple and Green Chile Pork Tacos
These Pineapple and Green Chile Pork Tacos are a flavorful, slow-cooked meal that combines tender shredded pork with a sweet and tangy salsa mixture. Easily adaptable, they can be served in tortillas for tacos or repurposed into quesadillas for a second delicious dinner. With bold flavors and family-friendly appeal, this recipe is a fun and fuss-free way to spice up your weeknight meal rotation.
Servings 14 servings
Calories 212kcal
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
- 20 oz can crushed pineapple with juices
- 16 oz jar tomatillo salsa (green salsa or salsa verde)
- 8 oz 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
- Combine all ingredients in the crock pot and cook on high for four hours or on low for 6 to eight hours.
- Shred pork, 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. It also works great to serve as a quesadilla.
Nutrition
Serving: 1 serving | Calories: 212kcal | Carbohydrates: 20g | Protein: 22g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 61mg | Sodium: 338mg | Potassium: 493mg | Fiber: 1g | Sugar: 19g | Vitamin A: 223IU | Vitamin C: 7mg | Calcium: 20mg | Iron: 1mg