Slow-Cooker Pineapple-Pork Tacos

  • Prep Time 20 min
  • Total Time 7 hr 20 min
  • Servings 6

Ingredients

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

Directions

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.

Notes










Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
360
Calories from Fat
190
% Daily Value
Total Fat
21g
32%
Saturated Fat
9g
44%
Trans Fat
2g
Cholesterol
70mg
24%
Sodium
720mg
30%
Total Carbohydrate
22g
7%
Dietary Fiber
1g
6%
Sugars
6g
Protein
21g
% 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.