pork tacos

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Roast one small pork roast or tenderloin 
And shred
Strain and reserve juices
(Or 4 pork chops)

Divide one can crushed pineapple
In half, one half with juice

Mix:

Shredded meat
1\2 cup shredded pineapple and juice
Strained juice
1\2 cup enchilada sauce
***I used mild

in an oven proof dish: 
Warm this in the oven at 350
For 1 hour with no lid.

Fry:

1 tbsp butter
The 1\2 pineapple tidbits
And 1\2 cup diced onions

Brown (Carmelize) for a taco topping
***do not eliminate
It sounds weird but is delicious!

Serve with hard tortillas
***we tried soft and they fell apart
From too much juice


Make up your tacos with:

Shredded lettuce
Shredded cheese
Diced tomatoes
Jalapenos if desired

Serve with Mexican rice.

"Bon Appetit!"

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