Slow Cooker Pineapple Pork Tacos

Pie Icon
8 Servings


Ingredient List
  • Small check mark in a circle icon 1 lb (500 g) boneless pork shoulder roast, trimmed
  • Small check mark in a circle icon 1 pkg Old El Pasoᵀᴹ taco seasoning mix
  • Small check mark in a circle icon 1 can (8 oz) pineapple tidbits in juice, drained
  • Small check mark in a circle icon 2 tsp (10 mL) lime juice
  • Small check mark in a circle icon 1 pkg Old El Pasoᵀᴹ taco shells (12 shells)
  • Small check mark in a circle icon ¾ cup (175 mL) shredded Cheddar cheese
  • Small check mark in a circle icon 1 ½ cups (375 mL) shredded lettuce
  • Small check mark in a circle icon ¾ cup (175 mL) chopped tomato
  • Small check mark in a circle icon 1/3 cup (75 mL) sour cream
  • Small check mark in a circle icon 1/3 cup (75 mL) Old El Pasoᵀᴹ Thick N' Chunky Salsa
Preparation
  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 ¼ cup/50 mL each), and top with remaining ingredients.
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.