Step 1

Place bell peppers and onion on bottom of crock pot and place the pork roast on top.

Step 2

Mix spices together in a small bowl. Sprinkle the spices over the roast.

Step 3

Spread the cans of crushed pineapple and green chilies over the top of the roast. Pour pineapple juice over everything.

Step 4

Cook on low for 4-5 hours. Shred the meat in the crock pot. Cook for another 1-2 hours.

Step 5

Cut the pieces of pork roast into 2 inch chunks.  Place in the Instant Pot and add the spices.  Toss to coat.

Step 6

Add peppers, onions, crushed pineapple, green chilies, and the 1 cup of pineapple juice.

Step 7

Cook on manual high pressure for 40 minutes.  Allow the pressure to naturally release and remove the lid once pin has dropped.

Step 8

Shred the meat and serve in tortillas with rice and beans.