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Slow Cooker Pineapple-Pork Tacos
slow cooker pineapple-pork tacos
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
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/50 mL each), and top with remaining ingredients.
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.
% Daily Value
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
© 2018 ®/TM General Mills All Rights Reserved
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