Recipes

INGREDIENTS

• 1 Tbsp. oil
• 1, 4-5lb. lean boneless pork roast, trimmed of excess fat
• Margaritaville Pineapple Chili Lime Marinade
• 12-16 corn tortillas
• 1 cup red cabbage, sliced
• Cotija cheese, for topping
• Cilantro, for topping

DIRECTIONS

1. Preheat oil in a large skillet over high heat.
2. Add pork and sear until browned, about 2-3 minutes per side.
3. Transfer pork to a slow cooker and add bottle of Pineapple Chili Lime Marinade.
4. Cover and cook on low for 6 hours.
5. After 6 hours, if pork is easy to shred with a fork, it is done.  Transfer to a plate and shred.
6. Top each tortilla with shredded pork, cabbage, cilantro and cheese.