Save money and effort by making this twist on a Mexican
classic in a slow cooker. Store-bought salsa and canned
pineapple are the secret hacks to this dump dinner.
Instructions
- 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.
- 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.