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

2 tsp (10 mL) lime juice

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.

Taco Seasoning Mix

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.

1 Serving: Calories 360; ( Calories from Fat 190 ); Total Fat 21g ( Saturated Fat 9g , Trans Fat 2g ) ; Cholesterol 70mg; Sodium 720mg; Total Carbohydrate 22g ( Dietary Fiber 1g , Sugars 6g ); Protein 21g Percent Daily Value* : Vitamin A 10%; Vitamin C 6%; Calcium 10%; Iron 4%

*Percent Daily Values are based on a 2,000 calorie diet.