About 6 months ago I wrote down this recipe on a scratch piece of paper...I knew I had to try it! It took me a while, but I finally made it and it was delicious! It is a good rival to Qdoba's...actually I think it is better! It has a great flavor, a little sweet from the pineapple and a little zip from the green chiles.
I wrote the recipe down, but forgot to write down where I got it. I searched the Internet and finally found it again at Real Mom Kitchen via Prudence Pennywise !
I just love that this is a crock pot meal! I also love that it is so versatile...and it makes quite a bit! We have eaten it in a burrito, in a quesadilla, and on a salad. I think the salad was my favorite. I made a honey lime dressing and served it with feta cheese and red and yellow peppers. It was delicious...that is why I am making it again this week!
3 lb. boneless pork roast1 (20 oz.) can crushed pineapple with juices
1 (16 oz.) jar tomatillo salsa (green salsa or salsa verde)
2 (4 oz.) cans green chiles (undrained)
2/3 cup brown sugar
Combine all ingredients in a crock pot and cook on high for four hours or on low for six to eight hours. Shred pork, season to taste with salt and pepper. In colander, drain juices from crock pot. Mix shredded pork and pineapple/salsa mixture that remains in colander and serve.
*Servings depend on what dishes you make with it, but it serves a lot. I got about 5-6 dinners out of it.
*Freezer: If you are going to be freezing it I would save a little bit of the juice instead of discarding all of it. It will just help ensure that it doesn't dry out when reheating. This freezes great! It tastes just as good as the first time!
This post is linked to:
Tempt My Tummy Tuesday @ Blessed With Grace
Tuesday’s at the Table @ All The Small Stuff
Crock Pot Wednesday @ Dining with Debbie
Ultimate Recipe Swap @ Life As Mom
