Pineapple and Green Chile Tacos

3 lb. boneless pork roast (I've used chicken too)

1 (20 ounce can) crushed pineapple with juices

1 (16 ounce) jar tomatillo salsa (green salsa or salsa verde)

2 (4 ounce) cans green chiles, undrained

2/3 cup brown sugar

Possible items for serving: warm flour tortillas, queso fresco (or feta I just used cheddar), chopped cilantro, lime wedges, more green salsa. Combine all ingredients in the crock pot and cook on high for four hours or on low for 6 to eight hours. Shred pork, season to taste with salt and pepper. In a colander, drain juices from crock pot. Mix shredded pork with pineapple/salsa mixture that remains in colander and serve in tortillas with desired accompaniments. It also works great to serve as a quesadilla.