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Hands-on Time
20 Mins
Total Time
8 Hours 20 Mins
Yield
Makes 8 to 10 servings
Photo: Greg Dupree; Styling: Buffy Hargett Miller    

How to Make It

Step 1

Rub roast with salt, and place in a lightly greased 6-qt. slow cooker. Pour beer and 1 can of pineapple tidbits over roast. Process chipotle peppers and remaining can of pineapple in a blender or food processor until smooth. Pour over roast. Cover and cook on LOW 8 to 10 hours or until meat shreds easily with a fork.

Step 2

Transfer pork to a cutting board; shred with two forks, removing any large pieces of fat. Skim fat from sauce, and stir in shredded pork.

Step 3

Stir together fresh pineapple and next 5 ingredients. Serve pork in warm tortillas with pineapple mixture and desired toppings.

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