Pineapple Tacos with Jalapeno Slaw

MEAT INGREDIENTS

• 2-3lbs of Pork or Chicken

• ½ Cup Chunk Pineapple (fresh or canned)

• 6oz Can Pineapple Juice

• 2 Limes

• 1 Jalapeno Diced

• 3-6 Cloves of Garlic Chopped

• Fresh Cilantro (fresh leaves, frozen or squeeze tube all work here!)

• 1 TBS Cumin

• ½ TBS Oregano

• Salt & Pepper

DIRECTIONS

Place meat in crock pot fat side up - do NOT brown first.

Cut limes in have, squeeze over meat and toss remaining fruit into the pot.

Stir in the rest of the ingredients.

Set on LOW and cook for for 6-8 hours.

As meat gets tender fork shred into bite-sized pieces. (if the meat doesn’t crumble, let it continue to cook).

Once fully shredded, let the mixture simmer on low for at least another half hour.

**Traditional carnitas get pan-cooked before serving. This is up to you - I do not do it.

SLAW INGREDIENTS

• Broccoli Slaw

• Pineapple Jalapeno Jam

• Rice Wine Vinegar

• Lime Juice and Zest

DIRECTIONS

For every 2 cups of slaw add 2 oz of jam, ¼ cup vinegar and ¼ cup lime juice. Add zest, salt and pepper to your liking.

**Broccoli slaw keeps better in the fridge but you can use any variety of bagged slaw or cabbage mix. If slaw mix doesn’t have cilantro, you will want to add some.

Serve in a burrito size tortilla, over chips for nachos or over a bed of leafy greens.