This is the closest thing I've found to Cafe Rio's pork tacos. It is different because it has pineapple in it but soooo good. My kids are not big fans of fruit in their meat so they picked it all out. I also really like to buy the frozen raw tortillas at Sam's and cook them up fresh. It just tastes more like Cafe Rio's that way, but you can use whatever tortillas you want. Mom and Dad, this is the recipe you wanted me to email you and I never did. So now you can try it.
Pineapple and Green Chile Pork Tacos
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)
1 (20 ounce can) crushed pineapple with juices
1 (16 ounce) jar tomatillo salsa (green salsa or salsa verde)
2 (4 ounce) cans green chiles, undrained
2/3 cup brown sugar
Possible items for serving: warm flour tortillas (I did corn for me), queso fresco (or feta I just used cheddar), chopped cilantro, lime wedges, more green salsa (We used sour cream, guacamole, and pico de gallo)
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.
