Slow Cooker Pineapple Pork Tacos

Slow Cooker Pineapple Pork Tacos

Servings 8

Ingredient List

  • 1 lb (500 g) boneless pork shoulder roast, trimmed
  • 1 pkg Old El Pasoᵀᴹ taco seasoning mix
  • 1 can (8 oz) pineapple tidbits in juice, drained
  • 2 tsp (10 mL) lime juice
  • 1 pkg Old El Pasoᵀᴹ taco shells (12 shells)
  • ¾ cup (175 mL) shredded Cheddar cheese
  • 1 ½ cups (375 mL) shredded lettuce
  • ¾ cup (175 mL) chopped tomato
  • 1/3 cup (75 mL) sour cream
  • 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.
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