Hawaiian Pork Tacos

3 pounds of Pork Shoulder (Picnic) Roast

2½ cups of Pineapple Juice

2 teaspoons of Ginger

2 cloves of Garlic, minced

½ cup of Brown Sugar, lightly packed

⅔ cup of Soy Sauce

⅔ cup of Ketchup

2-3 tablespoons of Sriracha (optional)

¼ cup of Rice Vinegar

1 cup of Pineapple, diced

1 medium Avocado, diced

3 tablespoons of Fresh Cilantro, roughly chopped

½ medium Red Onion, diced

1 tablespoon of Lime Juice

Salt & Pepper

Preheat oven to 350 degrees.
In a 4 cup glass measuring cup or large bowl, combine the pineapple juice, ginger, garlic, brown sugar, soy sauce, ketchup, sriracha, and rice vinegar. Whisk to combine.
Heat a heavy bottom dutch oven or roasting pot over medium-high heat and add oil. Season the pork all over with salt and pepper. Once hot, add pork and sear on all sides until golden brown (about 2 minutes per side).
Remove the pork and place it in the crockpot. Pour in half of the pineapple juice mixture. Place a lid on the crockpot and cook on low for 7-8 hours or on high for 4-6 hours.
Shred the pork and toss well with the sauce, if desired add more sauce to the crockpot and toss well.
For the salsa — dice onion, pineapple, and avocado and roughly chop the cilantro. Toss with lime juice & kosher salt.
Assembly — fill a corn tortilla with pork mixture and top with salsa, cotija (or feta) cheese, and garnish with extra cilantro.