Ingredients
1 package (15 ounces) refrigerated pork roast au jus1 cup well-drained unsweetened pineapple chunks, divided1 tablespoon canola oil1/2 cup enchilada sauce8 corn tortillas (6 inches), warmed1/2 cup finely chopped onion1/4 cup chopped fresh cilantroOptional ingredients: Crumbled queso fresco, salsa verde and lime wedges
Preparation
Coarsely shred pork, reserving juices. In a small bowl, crush half the pineapple with a fork.
In a large nonstick skillet, heat oil over medium-high heat. Add whole pineapple chunks; cook until lightly browned, 2-3 minutes, turning occasionally. Remove from pan.
Add enchilada sauce and crushed pineapple to same skillet; stir in pork and reserved juices. Cook over medium-high heat until liquid is evaporated, 4-6 minutes, stirring occasionally.
Serve in tortillas with pineapple chunks, onion and cilantro. If desired, top with queso fresco and salsa, and serve with lime wedges.
