Slow Cooker Pineapple-Pork Tacos

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Submitted by: Cae Murray
Rating: 
Makes: 1 servings adjust
Give a Mexican standard a Caribbean edge when you fill ready-made taco shells with slow-cooked pork, pineapple, and lime along with traditional fillings.

Directions

Ingredients

  • 1 pound Boneless Pork Shoulder Roast, trimmed
  • 1 package Taco Seasoning

Step 1

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.

Ingredients

  • 2 teaspoons Lime Juice
  • 1 can Canned Pineapple Tidbits, (8 oz) drained

Step 2

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

Ingredients

  • 1⁄3 cup Sour Cream
  • 3⁄4 cup Tomato, chopped
  • 1 1⁄2 cups Shredded Lettuce
  • 3⁄4 cup Shredded Cheddar Cheese, (3oz)
  • 1 package Taco Shells, (4.6oz)
  • 1⁄3 Salsa

Step 3

3. To serve, divide pork among taco shells (about 1/4 cup each), and top with remaining ingredients.
 

Step 4

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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