Taco Tuesday: Pineapple & Green Chile Pork Tacos

When you have a Monday like I did, it’s nice to have Taco Tuesday to look forward to.

I am one of the lucky few that doesn’t have a single allergy, and doesn’t get sick very often at all. So, when I do get sick, I’m extra miserable. Stupid summer sickness has taken hold, and during one of my busiest work weeks, no less. But, since life can’t come to a standstill for me to recoup…I push through and try to stick as close to my routine as possible. Yep, you know about me and my OCD-ish need for routine.

I will have to say that I’m more than a bit miffed that I have to avoid the gym while sick. I was just getting into a good groove! I am thankful, though, for meals that require little hands-on activity and allow me to wallow in my misery on the couch while dinner cooks itself. These tacos are one such meal. Throw it all in the crockpot, and let the wallowing commence. Or better yet, throw it in the crock before work, and it’s ready when you get home, so all you have to do is put your tacos together, and then your done for the night!

I happen to really, really love salsa verde, so I knew these tacos were going to be fantastic. I was a little unsure about the pineapple, but it intrigued me. The sweetness from the pineapple mixes wonderfully with the salsa and the chiles. A little spicy, a little sweet, mixed with some shredded meat…can’t be beat!!

OK, so that was hella lame, but it made me giggle a little as I typed it. I’m a nerd like that. That’s why you love me. Try it for yourself and I bet you’ll be singing my little jingle in your head.

Pineapple & Green Chile Pork Tacos
As seen on: Cassie Craves

Ingredients

• 1 pound boneless pork roast
• 1 10 oz can crushed pineapple with juices
• 8 oz tomatillo salsa
• 1 4 oz can green chiles, undrained
• 1/3 cup brown sugar
• Flour Tortillas
• Shredded Cheese
• Cilantro
• Sour Cream

1. Place pork in crock pot and cover with pineapple, green chiles, salsa and brown sugar. Stir to combine.
2. Cook on high for four hours or on low for six to eight hours.
3. Using two forks, or a stand mixer, remove and shred the pork and season with salt and pepper.
4. Using a strainer (colander) drain juices from crock pot, and combine the remaining pineapple and salsa with the shredded pork.
5. Warm tortillas, fill with pork mixture and top with cheese, cilantro, sour cream, and additional salsa if desired.