Pineapple Pork for Tacos

I have another recipe that is similar that I've used for a couple of years now.  It's a little messier, quite a bit sweeter, and not as interesting.  This is lighter, but so yummy.

Pineapple and Green Chile Pork Tacos

3 lb. boneless pork roast (I just use the Costco roast)

1 (20 oz) can crushed pineapple with juices

1 (16 oz) jar tomatillo salsa (green salsa or salsa verde)

2 (4 oz) cans green chiles, undrained

⅔ cup brown sugar

Combine all ingredients in the crock pot and cook on high for four hours or on low for 6 to eight hours. Remove the pork from the crock pot, pour out all the juices. Shred pork, season to taste with salt and pepper. Add the juices and fruit until it’s the kind of juicy you want. We put some of the
leftover juice into some black beans and cook them down; so good!