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CARNITAS in HOT PINEAPPLE SAUCE

3 cups FRESH FINELY chopped pineapple (or 2 LARGE cans crushed pineapple)
2/3 cup Frank’s Original Hot Sauce
1/4 cup brown sugar
2 tablespoons sugar
1 tablespoon Pampered Chef South West seasoning
FRESH ground sea salt and black pepper, to taste
3 pound pork shoulder cut into large chunks
1 LARGE Vidalia onion, cut into wedges
2 jalapeños, stem, ribs and seeds removed and then diced
3-4 garlic cloves, FINELY minced
Tortillas
Garnishes: chopped onion, FRESH chopped cilantro, Lime wedges and cheese if desired

• Spray the crock with non-stick spray.
• Combine the granulated sugar, southwest seasoning, FRESH ground sea salt and black pepper.
• Coat pork pieces with seasoning.
• Arrange pork pieces along bottom of crock.
• Combine pineapple pieces, brown sugar and hot sauce until well mixed.
• Pour hot sauce mixture over pork pieces.
• Cook on low 6-8 hours until meat is tender.
• Stir combine.
• Serve with tortillas and garnishes.