2 pounds boneless pork ribs
1 cup pineapple juice
1/4 cup brown sugar
Put the pork in a heavy duty Ziploc bag to marinade. Add pineapple juice and brown sugar. Marinade for a few hours or overnight.
Dash garlic salt
1/4 cup water
1 can sliced green chilies
1 (10 oz.) can red enchilada sauce
1 cup brown sugar
Put marinaded pork in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get too dry). Drain excess liquid. Remove pork from crock pot and shred. Put shredded pork back in crock pot with rest of ingredients and cook on low for about 2 hours. Serve on warm flour or corn tortillas.
