Slow Cooker Pineapple-Pork Tacos

Mix slow-cooked shredded pork with a few extras for party-ready taco filling.

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Servings 6

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ingredients 10
Prep Time 20 min
Total Time 7 hr 20 min

Ingredients

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

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Directions

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

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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
Calories from Fat: 190),

% Daily Value

Total Fat: 21g; 21%
(Saturated Fat 9g, 9% Trans Fat 2g 2% ),
Cholesterol: 70mg; 70%;
Sodium: 720mg; 720%;
Total Carbohydrate: 22g; 22%
(Dietary Fiber 1g 1% Sugars 6g 6% ),
Protein: 21g; 21%

% Daily Value*:

Vitamin A: 10%;
Vitamin C: 6%;
Calcium: 10%;
Iron: 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;