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Prep 20min
Total7hr20min
Servings6
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Ingredients
1
lb boneless pork shoulder roast, trimmed
1
packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
1
can (8 oz) pineapple tidbits in juice, drained
2
teaspoons lime juice
1
box (4.6 oz) Old El Paso™ Crunchy Taco Shells (12 Count)
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 salsa
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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.
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Picking up ingredients for these pork pineapple tacos? Use bottled lime juice from the grocery section of the supermarket—it may be more economical than using fresh.
When fresh pineapple is in season and budget friendly, use it in place of the canned pineapple in these slow-cooker pork tacos.
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