Shredded Pork Tacos with Charred Pineapple Salsa

I made these tacos for dinner tonight, I love this meal because it took five minutes to get the pork into the crockpot, 10 minutes hands-on time to make the salsa, and dinner was ready!  Each of my three kids ate thirds of this meal, which was pretty amazing! I will make this over and over again.

Shredded Pork Tacos with Charred Pineapple Salsa

2-3 lb pork loin roast

5 garlic cloves, minced or pressed

1 tsp. cumin

1 tsp. sea salt

2 tsp. chili powder

1/2 lime, juiced

1 Tb. canola oil

3/4 c. water

For Serving:

corn tortillas

lime wedges

sour cream

charred pineapple and jalapeno salsa

In a small bowl mix together garlic, cumin, sea salt, chili powder, lime juice and oil.  Cover the pork roast with all of the rub and put in the bottom of the crockpot and pour in the water.  Cover the crockpot and cook on low 5-6 hours, shred the pork and mix together well before assembling tacos. To serve put some shredded pork on a warmed corn tortilla and top with sour cream and pineapple salsa.  Serve with a lime wedge.