Slow Cooker Pineapple-Pork Tacos
Recipe from Old El Paso

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.


Slow Cooker Pineapple-Pork Tacos

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Ingredients
  • 1  pound
    boneless pork shoulder roast, trimmed
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  • 1  package
    (1 ounce) Old El PasoŽ taco seasoning mix
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  • 1  can
    (8 ounces) pineapple tidbits in juice, drained
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  • 2  teaspoons
    lime juice
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  • 1  package
    (4.6 ounces) Old El PasoŽ taco shells
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  • 3/4  cup
    shredded cheddar cheese (3 ounces)
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  • 1 1/2  cups
    shredded lettuce
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  • 3/4  cup
    chopped tomato
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  • 1/3  cup
    sour cream
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  • 1/3  cup
    Old El PasoŽ salsa
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Directions
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.

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.
Nutrition information
1 Serving: Calories 360 (Calories from Fat 190), Total Fat 21g (Saturated Fat 9g, Trans Fat 2g), Cholesterol 70mg; Sodium 720mg; Total Carbohydrate 22g (Dietary Fiber 1g, Sugars 6g), Protein 21g; Percent Daily Value: Vitamin A 10.00%; Vitamin C 6.00%; Calcium 10.00%; Iron 4.00%; Exchanges: 1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 2 Fat; Carbohydrate Choices: 1 1/2 Percent Daily Values are based on a 2,000 calorie diet
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