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1
Combine the garlic salt, oregano, chili powder, cumin, paprika, onion powder and brown sugar in a bowl.
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2
Add in the liquid smoke and olive oil, mix until a nice paste. Rub all over the meat, it will be a lot but its a big hunk of meat.
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3
Add the garlic cloves, onion and pineapple juice to the slow cooker. Place the meat on top. Set to low for 6 hours.
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4
At the end of the 6 hours pull out the pork and place into a big baking dish.
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5
Using a slotted spoon clear the broth of the garlic and onions.
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6
Shred the pork {discard the bone} and place the meat right back into the broth. Let it sit for 30 mins on warm.
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7
For the salsa, you can make this hours earlier to let the flavors mesh. Place the poblano peppers onto a baking sheet and pop them under the broiler. Char on all sides. Place the peppers into a glass bowl and cover with plastic wrap. The steam will allow you to easily pull the skin off. Let it sit 10-15 mins before peeling the skin off by hand. Dice the peppers.
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8
Add the pineapple tidbits, poblano and orange peppers, the red onion and a whole lot of fresh chopped cilantro {if you aren't a huge fan of cilantro simply add less}. Stir together and season lightly with salt and pepper.
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9
Warm the tortillas wrapped in a damp cloth in the microwave for about 30 seconds depending on the power of your microwave.
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10
Stuff the tortillas with some of that shredded pork and top with the salsa! So good!
