Slow-Cooker Pineapple-Pork Tacos

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

  • prep time 20 min
  • total time 7 hr 20 min
  • ingredients 10
  • servings 6

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
  • 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.
  • 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;
    Carbohydrate Choices:
    1 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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