Friday, February 3, 2012

Slow Cooker Pineapple-Pork Tacos

*These were so tasty; though, I've got to be honest, it was all the great toppings that really got me going.  I easily ate 3 myself.  I think this would work really well with leftover pork roast. Any pork shoulder roast I saw at the store was easily more than 1 pound so I ended up using country pork ribs (a less-expensive fatty cut).  The fat in the ribs didn't work as well in a crock pot, but after I trimmed them up, it was still time I make pork roast, I'm going to save some just for these tacos!

Adapted from Betty Crocker

1 1lb boneless pork shoulder roast, trimmed
1 package (1 oz)  taco seasoning (I used 2 T of the taco seasoning mix)
1 can (8oz) pineapple tidbits in juice, drained
2 t lime juice
1 package taco shells

cheddar cheese
sour cream

1.  Spray slow cooker with cooking spray.  Place pork in slow cooker; sprinkle with taco seasoning mix. (Here I added the pineapple juice, can use a little chicken stock--just drain after cooking, then add seasoning mix).  Cover, cook on low for 7 to 9 hours or until pork pulls apart easily with fork.
2.  Remove pork from slow cooker; shred pork.  Stir in pineapple and lime juice.
3.  To serve, divide pork among taco shells and top with garnishes.

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