SLOW-COOKER PINEAPPLE-PORK TACOS

Slow-Cooker Pineapple-Pork Tacos image

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.

Provided by Betty Crocker Kitchens

Categories Entree

Time 7h20m

Yield 6

Number Of Ingredients 10

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Ingredients

1 lb boneless pork shoulder roast, trimmed
1 package (1 oz) Old El Paso™ taco seasoning mix
1 can (8 oz) pineapple tidbits in juice, drained
2 teaspoons lime juice
1 package (4.6 oz) Old El Paso™ taco shells
3/4 cup shredded Cheddar cheese (3 oz)
1 1/2 cups shredded lettuce
3/4 cup chopped tomato
1/3 cup sour cream
1/3 cup Old El Paso™ salsa

Steps:

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 1/4 cup each), and top with remaining ingredients.

Nutrition Facts : Calories 360, Carbohydrate 22 g, Cholesterol 70 mg, Fat 2, Fiber 1 g, Protein 21 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 720 mg, Sugar 6 g, TransFat 2 g