1 can (7 ounces) diced green chiles
1-1/4 cups BBQ sauce, divided
1/2 cup water
1 boneless pork shoulder (about 2-1/2 pounds), excess fat trimmed
12 corn tortillas
Nonstick cooking spray
1-1/2 cups diced pineapple
1 cup thinly sliced red onion
1/2 cup chopped cilantro
1/2 cup crumbled queso fresco cheese
2 limes, quartered, for serving
- Place chiles, 1/2 cup BBQ sauce and water in bowl of 4- or 5- quart slow cooker; stir to combine. Place BBQ sauce mixture, turn pork to coat with sauce. Cook, covered, on low 8 hours or until pork is tender.
- Just before pork is finished cooking, preheat oven to 400 degrees F. Place tortillas on rimmed baking pans; spray both sides of tortillas with cooking spray. Transfer to oven and bake 12 to 14 minutes or until tortillas are crisp; turning halfway through cooking.
- Meanwhile, remove pork from slow cooker; discard cooking juices. Shred pork with tongs or two forks. Place pork in large bowl; stir in remaining 3/4 cup BBQ sauce. Makes about 3 cups pulled pork.
- Divide pulled pork over tortillas. Top with pineapple, red onion, cilantro and queso fresco. Serve immediately with limes for squeezing over tostadas.