Slow Cooker Pork Tacos with Pineapple Salsa

Instructions

1. Combine the garlic salt, oregano, chili powder, cumin, paprika, onion powder and brown sugar in a bowl.
2. Add in the liquid smoke and olive oil, mix until a nice paste. Rub all over the meat, it will be a lot but its a big hunk of meat.
3. Add the garlic cloves, onion and pineapple juice to the slow cooker. Place the meat on top. Set to low for 6 hours.
4. At the end of the 6 hours pull out the pork and place into a big baking dish.
5. Using a slotted spoon clear the broth of the garlic and onions.
6. Shred the pork {discard the bone} and place the meat right back into the broth. Let it sit for 30 mins on warm.
7. For the salsa, you can make this hours earlier to let the flavors mesh. Place the poblano peppers onto a baking sheet and pop them under the broiler. Char on all sides. Place the peppers into a glass bowl and cover with plastic wrap. The steam will allow you to easily pull the skin off. Let it sit 10-15 mins before peeling the skin off by hand. Dice the peppers.
8. Add the pineapple tidbits, poblano and orange peppers, the red onion and a whole lot of fresh chopped cilantro {if you aren’t a huge fan of cilantro simply add less}. Stir together and season lightly with salt and pepper.
9. Warm the tortillas wrapped in a damp cloth in the microwave for about 30 seconds depending on the power of your microwave.
10. Stuff the tortillas with some of that shredded pork and top with the salsa! So good!