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Slow-Cooker Pineapple-Pork Tacos

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  • 20 min prep time
  • 7 hr 20 min total time
  • 10 ingredients
  • 6 servings
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Mix slow-cooked shredded pork with a few extras for party-ready taco filling.

1
lb boneless pork shoulder roast, trimmed
1
package (1 oz) Old El Paso™ taco seasoning mix
1
can (8 oz) pineapple tidbits in juice, drained
2
teaspoons lime juice
1
package (4.6 oz) Old El Paso™ taco shells
3/4
cup shredded Cheddar cheese (3 oz)
1 1/2
cups shredded lettuce
3/4
cup chopped tomato
1/3
cup sour cream
1/3
cup Old El Paso™ salsa

Steps

  • 1 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.
  • 2 Remove pork from slow cooker; shred pork. Stir into liquid in slow cooker. Stir in pineapple and lime juice.
  • 3 To serve, divide pork among taco shells (about 1/4 cup each), and top with remaining ingredients.

Expert Tips

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
360
% Daily Value
Total Fat
21g
32%
Saturated Fat
9g
44%
Trans Fat
2g
2%
Cholesterol
70mg
24%
Sodium
720mg
30%
Total Carbohydrate
22g
7%
Dietary Fiber
1g
6%
Protein
21g
21%
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
6%
6%
Calcium
10%
10%
Iron
4%
4%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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