Slow Cooker Pineapple Pulled Beef Tacos

Adding pineapple to these beef barbacoa tacos is a flavour sensation. You can add toppings if you like, but you won’t really need to!

Ingredients

2 - 2 ½ lb (1 - 1.3 kg) Beef Pot Roast
1 pkg Old El Paso™ Slow Cooker Beef Barbacoa Seasoning Mix
1 medium onion, finely chopped
1 can (14 oz/398 mL) pineapple tidbits in juice, drained and juice reserved
1 pkg (12 count) Old El Paso™ taco shells or soft tortillas
Taco toppings as desired: cheese, lettuce, tomatoes, avocadoes, radishes, cilantro

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1

Trim fat from beef and cut into 3 or 4 equal pieces; place in 4 to 6 quart (litre) slow cooker.
2

Sprinkle seasoning over beef. Add onion and reserved juice from drained pineapple.
3

Cover; cook on Low for 8 to 10 hours or on High for 5 to 6 hours until beef is very tender.
4

Remove beef and shred with 2 forks. Return to cooker and combine with liquid in slow cooker. Gently stir in pineapple tidbits.
5

To serve, divide beef among taco shells and top with remaining ingredients.