INGREDIENTS

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

PREPARATION

1. 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.
2. 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.
3. 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.
4. Divide pulled pork over tortillas.  Top with pineapple, red onion, cilantro and queso fresco.  Serve immediately with limes for squeezing over tostadas.