Food for Thought Friday

I found this recipe online this last week, and can I just tell you how ABSOLUTELY AMAZING it is?  I was very happy with how this turned out.  My only word of advice?  Make sure you are as close to right on as you can be with the weight of the meat, if you have too much it could be a bit dry...

Pineapple and Green Chile Pork Burritos

1 lb. boneless pork chops (I used thick cut chops)

1 (8 oz.) can crushed pineapple

1 cup salsa verde (green salsa, or tomatillo salsa- it's all the same)

1 (4 oz.) can green chiles

1/3 cup brown sugar

Combine all ingredients in the crockpot.  Cook on high for 5-6 hours or on low for 8-10.  I definitely recommend cooking it on Low.  It shreds easier.  Using tongs, squeeze the chops to shred the meat.  Serve on flour or fresh corn tortillas with some lettuce, cheese, rice, and tomatoes or any other burrito toppings.  For my rice, I used white rice and added a bit of lime juice and cilantro.  

This recipe is SO TASTY!  And for those of you in my neck of the woods, it is nothing like Cafe Rio (or Costa Vida) pork, but it IS sweet and very VERY good!