Ingredients
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1 bunch cilantro
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1 (2.5 lb) boneless pork tenderloin
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1 (16 oz) jar thick and chunky salsa
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1 (20 oz) can pineapple chunks in juice
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1 (16 oz) pkg small corn tortillas, to serve
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1/2 small red onion, finely chopped, to serve
Steps
1
Remove the leaves from the cilantro, reserving them to serve. Finely chop cilantro stems and set aside. Pat the pork dry and cut into 2-inch pieces. Season pork with salt and pepper, then add to a 6-qt slow cooker. Add the salsa, pineapple, cilantro stems, and ½ cup water. Cover and cook on low 6–8 hours.
2
When ready to serve, wrap the tortillas in a damp paper towel. Microwave 30 sec., until warm. Shred pork. Serve pork on tortillas with pineapple mixture, reserved cilantro leaves, and red onion.
Tips
Dress this up with your favorite toppings like crumbled cheese, sliced radishes, or cubed avocado.
