• In the bowl of your slow cooker, combine 2-3 pounds of pork, ¾ cup of  pineapple juice, ½ cup of soy sauce, ⅓ cup of honey, ¼ cup of rice vinegar, 2 tablespoons of ketchup, 4 cloves of garlic, 1 teaspoon of ginger, and 1 tablespoon of chili garlic sauce. Cover and cook on LOW for 6 hours or on HIGH for 4 hours.
• Just before serving, preheat your broiler to high.
• Shred with two forks, then transfer to the oven. Watching closely, broil for 1-2 minutes, until the pork caramelizes.
• Transfer the shredded pork back to the slow cooker and toss with liquid/sauce before serving.
• Meanwhile, make Cilantro Lime Slaw. In a big mixing bowl, combine the ¼ cup of  yogurt/sour cream, 1 teaspoon of chili garlic sauce, and zest and juice of 1 lime.
• Add ¼ cup of cilantro, 3 cups of shredded cabbage, 1 cup of fresh diced pineapple, to the bowl. Toss and season to taste with salt.
• Stuff the shredded pork into the warmed tortillas. Top with slaw and enjoy!

INSTANT POT METHOD

• In the bowl of your instant pot, combine 2-3 pounds of  pork, ¾ cup of pineapple juice, ½ cup of soy sauce, ½ cup of honey, ¼ cup of rice vinegar, 2 tablespoons of ketchup, 4 cloves of garlic, 1 teaspoon of  ginger, and 1 tablespoon of chili garlic sauce. Cover and cook on high pressure/manual for 8 minutes. Once finished, release the steam with the quick release function.
• Preheat your broiler to high. Remove the pork from the slow cooker to a sheet pan.  Shred with two forks, then transfer to the oven. Watching closely, broil for 1-2 minutes, until the pork caramelizes.
• Switch the instant pot to sauté and cook until the sauce thickens, about 5-10 minutes. Stir the caramelized pork into the sauce.
• Finish by following steps 4-6 from above.  

STOVE TOP METHOD

• In a large pot or Dutch oven set over medium-high heat, cube the 2-3 pounds of pork and combine it with ¾ cups of pineapple juice, ½ cup of soy sauce, ½ cup of honey, ¼ cup of rice vinegar, 2 tablespoons of ketchup, 4 cloves of garlic, 1 teaspoon of ginger, and 1 tablespoon chili garlic sauce. Cover and simmer the pork for 45 minutes – 1 hour. If needed, add water to the sauce if it sauce looks too thick. 
• Preheat your broiler to high. Remove the pork from the slow cooker to a sheet pan.  Shred with two forms, then transfer to the oven. Watching closely, broil for 1-2 minutes, until the pork caramelizes.
• Stir the caramelized pork back into the sauce.
• Finish by following steps 4-6 from above.  

SERVING SUGGESTIONS

• To complete the meal serve with warm jasmine or basmati rice and beans.

SWAP SUGGESTIONS

• Vegetarian: Instead of pork, use a combination of diced sweet potatoes and black beans roasted on a sheet tray at 425* F drizzled with olive oil and seasoned with chili powder, salt, and pepper.  FInish with fresh lime juice and chopped cilantro before using as taco filling.
• Pork: You can swap the pork for 2 lbs. chicken breasts or thighs.