Monday, April 29, 2013

Crockpot Pork Tacos

Pork and Pineapple Tacos

As I have mentioned quite a bit in the last few weeks....we have the winter that won't go away in the midwest.  In Milwaukee we no longer have snow but it's been cold and the spring flowers aren't here yet.  We're ready...and midwesterners are a hardy bunch and will be an appreciative group of people once warm weather finally arrives.  I'm OK with the delayed warm weather this year because warm weather means that our exchange student will return to Germany:(

Keep the crockpot going since it isn't grilling weather yet!

  • 3 lb. boneless pork roast 
  • 1 (20 oz) can crushed pineapple, drained
  • 1 (16 oz) jar tomatillo salsa (green salsa or salsa verde)
  • 1 (4 oz) can green chiles
  • 2 poblano peppers, chopped
  • tortillas
  • toppings for tacos: queso fresco, chopped cilantro, lime wedges, more green salsa (We used sour cream, salsa and a sliced poblano)
  1. Combine all ingredients in the crock pot and cook on high for four hours or on low for 6 to eight hours.
  2. Shred pork, season to taste with salt and pepper. In a colander, drain juices from crock pot.
  3. Mix shredded pork with pineapple/salsa mixture that remains in colander and serve in tortillas with desired accompaniments. 

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