Slow Cooker Pineapple Pork Tacos

Slow cooker pineapple pork tacos
  • Medium
  • Pork
  • Serves 8
  • Tacos

Ingredients

  • 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

  • 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.

  • Remove pork from slow cooker; shred pork. Stir into liquid in slow cooker. Stir in pineapple and lime juice.

  • 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.