These sweet Pineapple Pulled Pork tacos come with a citrus kick in the avocado crema. The crema is good a dip for chips all by itself too!
Trim excess fat from pork shoulder. Place the pork in the bottom of the crock-pot. Lightly salt the pork. Dump the pineapple with juices, green chiles, and salsa over the pork.
Cook for 6 hours (or desired setting).
Remove the pork and shred it using two forks. If the sauce in the crock-pot is thick enough, add it to the shredded pork. If not, drain as much excess juice as possible before adding it to the pork.
Mash Avocados in a medium size bowl. Add the remaining ingredients and mash to combine again.
Fill tortillas with the shredded pork first. Spoon and spread a layer of avocado crema on top and finish it off with some pico de gallo or other toppings.