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Place the pork in a lightly greased slow cooker.
In a medium bowl, combine the salsa verde, pineapple, green chiles, brown sugar, jalapeno, salt and pepper. Mix well and pour over pork roast.
Cook on low for 5-6 hours, or until pork shreds easily with a fork.
Drain the juices from the crock pot through a colander and save the liquid.
In a bowl, combine the shredded pork and the liquid from the slow cooker.
Serve in warm tortillas with your favorite taco toppings.