Slow-Cooker Hawaiian Pork Tacos

Slow-cooker recipes like these spicy-sweet tacos are great time-savers for weeknight meals. If you don't use all of the pork at once, freeze some for another quick dinner!

Prep Time: 10 minutes Cook Time: 8 hours

Nutrition Facts

Serving Size: 1 taco

  • Calories 270
  • Carbohydrate 17 g
  • Protein 37 g
  • Fat 6 g
  • Saturated Fat 1.8 g
  • Sugars 3 g
  • Dietary Fiber 2 g
  • Cholesterol 95 mg
  • Sodium 90 mg
  • Potassium 690 mg

This Recipe Serves 11

Ingredients

3 3/4 lb lean boneless pork shoulder/Boston butt roast
1/2 tsp ground black pepper
1/4 tsp ground ginger
1 tsp cumin
1 medium onion, sliced
2 cloves garlic, minced
8 oz pineapple juice
1 cup white wine
11 corn tortillas, warmed
1 cup shredded lettuce

Instructions

  1. Place 3.75 lb lean boneless pork shoulder/Boston butt roast in a slow-cooker. Sprinkle meat with pepper, ginger and cumin. Add onion and garlic on top of roast. Pour pineapple juice and wine over roast.
  2. Cover and cook on high for 7-8 hours. Drain liquid and shred pork with fork.
  3. Scoop about 1/2 cup pork into each tortilla. Top each taco with shredded lettuce and any additional toppings of your choice.

Dietitian Tip: Try topping these tacos with salsa, avocado slices and/or reduced-fat shredded cheese for even more flavor!

Make It Gluten-Free: Confirm all ingredients are gluten-free and this recipe can be made gluten-free.

Recipe Cost: $9.73

Choices/Exchanges: 1 Starch, 4 Lean Protein

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