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Slow-Cooker Hawaiian Pork Tacos
10 min prep time
8 hr cook time
11servings
Recipe by
Lara Rondinelli Hamilton, RD, LDN, CDE and Jennifer Bucko Lamplough
Source
The Diabetes Cookbook
Photo by
Adobe Stock
How to Make 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!
Watch How to Make Hawaiian Pork Tacos
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10 min prep time
8 hr cook time
11servings
1 taco
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Step-By-Step Instructions:
-
Place 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.
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Cover and cook on high for 4-6 hours (or on low for 7-8 hours). Drain liquid and shred pork with fork.
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Scoop about 1/2 cup pork into each tortilla. Top each taco with shredded lettuce and any additional toppings of your choice.
Nutrition facts
11 Servings
-
Serving Size
1 taco
- Amount per serving Calories 280
-
Total Fat
8g
- Saturated Fat 2.7g
- Trans Fats 0g
- Cholesterol 95mg
- Sodium 330mg
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Total Carbohydrate
17g
- Dietary Fiber 9g
- Total Sugars 2g
- Added Sugars 0g
- Protein 40g
- Potassium 680mg
- Phosphorous 450mg
Ingredients
lean, boneless pork shoulder/Boston butt roast
3 3/4 lbs
black pepper
1/2 tsp
ground ginger
1/4 tsp
cumin
1 tsp
onion(s) (sliced)
1 med
garlic (minced)
2 clove
pineapple juice
1 cup
white wine
1 cup
small high-fiber tortillas (warmed)
11 whole
shredded lettuce
1 cup
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