Slow-Cooker Pineapple-Pork Tacos

Slow-Cooker Pineapple-Pork Tacos

Give a Mexican standard a Caribbean edge when you fill ready-made taco shells with slow-cooked pork, pineapple, and lime along with traditional fillings.

Prep Time

20

Minutes

Total Time

7:20

Hrs:Mins

Makes

6

servings

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.
Makes 6 servings (2 tacos each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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:

1 Serving (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*:
    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.