As the pork loin, pineapples, onions and spices cooks low and slow, the flavors meld. The tender, succulent pork in a rich, luscious sauce is flavorful, smoky, tender and juicy. The shredded pork with sauce is ready to be served with Spanish rice or you can make the best tacos with your favorite Pico de Gallo.  If desired, serve with crumbled Cotija and queso fresco.
 
Preparation: Thaw completely. If frozen or partially frozen, defrost slightly in microwave before cooking. Do not over-microwave, or meat will become tough.
 
Cooking Instructions: Slow Cooker:  Place contents of bag in slow cooker.  Cover and cook on low for 6-7 hours until pork is very tender. Shred with two forks.  Stovetop:  Heat large cooking pot or Dutch oven over medium heat, add 1 tablespoon olive oil. Brown pork without the sauce on medium high heat. Add the sauce from the bag. Cover and simmer 1½ hours or until pork is very tender. Oven: Preheat oven to 325F.  Place contents of bag in oven-proof roaster. Cover and bake 1½ hours (2-2½ hours for full size) or until tender and internal temperature of pork is 160F on instant read thermometer. Cooking times may vary due to differences in ovens.  Serve shredded pork with sauce.
 
Serving Suggestion: Tortillas or buns with cucumber salad