Slow Cooker Green Curry Pork Tacos with Pineapple Salsa

INGREDIENTS

For the pork:

1/4 cup

+ 2 Tbsp Green curry paste

2 tbsp

Melted coconut oil (divided)

2 tsp

Coconut sugar

1 tsp

Fish sauce

1 tsp

Sriracha

1/2 tsp

salt

4 lb

Pork shoulder roast. (butt)

1/4 cup

Pineapple juice

1 tbsp

Garlic (minced)

2 tsp

Ginger (minced)

2 cups

Pineapple tidbits (drained (1 20oz can))

1/3 cup

Red onion (minced)

1 cup

Cilantro (roughly chopped (depending on how much cilantro you like!))

Juice of 1-2 large limes (again (adjust to taste))

salt

Sriracha (to taste)

White corn tortillas (for serving)