We made a few changes. I ended up cooking it in a crock pot on low for 5 hours with the marinated. Took it out and shredded it into a cast iron pan, made a sauce out of 2 taco packets, extra pineapple juice and some tomato paste. This is also when i added in the pineapple tidbits tossed in smoked paprika. Tossed cast iron into the oven at 400 stirred every 15-20 mins till desired cripiness. This made the top layer has nice crunchy pieces, and stirring helped to distribute within it a bit more. Warmed up the corn tortillas with a slight dash of okive oil. Topped it with cheese lettuce, homemade pineapple salsa, and a dollop of sour cream. It came out to a smokey sweet perfection.
