Slow Cooker Pineapple-Pork Tacos
Prep Time:20 Mins | Total Time:7 Hrs 20 Mins | Makes:6
1 lb (500 g) boneless pork shoulder roast, trimmed
1 pkg Old El Paso* taco seasoning mix
1 can (8 oz) pineapple tidbits in juice, drained
1 pkg Old El Paso* taco shells (12 shells)
¾ cup (175 mL) shredded Cheddar cheese
1 ½ cups (375 mL) shredded lettuce
¾ cup (175 mL) chopped tomato
1/3 cup (75 mL) sour cream
1/3 cup (75 mL) Old El Paso* Thick N’ Chunky Salsa
Spray 3 to 4 quart slow cooker with cooking spray. Place pork in slow cooker; sprinkle with taco seasoning mix. Cover; cook on Low heat setting 7 to 9 hours or until pork pulls apart easily with fork.
Remove pork from slow cooker; shred pork. Stir into liquid in slow cooker. Stir in pineapple and lime juice.
To serve, divide pork among taco shells (about ¼ cup/50 mL each), and top with remaining ingredients.
Use bottled lime juice from the grocery section of the supermarket; it’s more economical than using fresh.
When fresh pineapple is in season and budget friendly, use it instead of the canned pineapple.
Calories from Fat 190
Total Fat 21g
Saturated Fat 9g
Trans Fat 2g
; Cholesterol 70mg;
Total Carbohydrate 22g
Dietary Fiber 1g
Percent Daily Value* :
Vitamin A 10%;
Vitamin C 6%;
*Percent Daily Values are based on a 2,000 calorie diet.