Slow Cooker Pineapple-Pork Tacos recipe from Life Made Delicious
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Slow Cooker Pineapple-Pork Tacos

  • Prep Time 20 min
  • Total Time 7 hr 20 min
  • Servings 6
(15) (1) Comments


1 lb (500 g) boneless pork shoulder roast, trimmed
1 pkg Old El Paso* taco seasoning mix
1 can (8 oz) pineapple tidbits in juice, drained
2 tsp (10 mL) lime juice
1 pkg Old El Paso* taco shells (12 shells)
3/4 cup (175 mL) shredded Cheddar cheese
1 1/2 cups (375 mL) shredded lettuce
3/4 cup (175 mL) chopped tomato
1/3 cup (75 mL) sour cream
1/3 cup (75 mL) Old El Paso* Thick N’ Chunky Salsa

Nutrition Information

  • Calories
  • Calories From Fat
  • Total Fat
  • Trans Fat
  • Saturated Fat
  • Mono Unsat Fat
  • Poly Unsat Fat
  • Total Carbs
  • Sugars
  • Dietary Fiber
  • Protein
  • Cholesterol
  • Sodium



  • 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/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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