Slow Cooker Pulled Pork & Pineapple Tacos
Prep: 15 minutes
Slow Cook: 2½ hours • Serves: 4
1/2 cup barbeque sauce
1 cup chopped fresh pineapple or drained canned pineapple in 100% juice
1/2 cup plain nonfat Greek yogurt
1 tablespoon sriracha (optional)
8 (6-inch) yellow corn tortillas, warmed
1 large avocado, peeled, pitted and diced
2 cups shredded red cabbage
1/4 cup crumbled Cotija cheese
Lime wedges for garnish (optional)
1.In 5- to 6-quart slow cooker, add pork, barbeque sauce and 1 cup water; cover and cook on high 2-1/2 hours or low 5 hours or until pork is very tender. Shred pork with two forks; stir in pineapple. Makes about 3-1/2 cups.
2.In small bowl, whisk yogurt and sriracha.
3.Fill tortillas with pork mixture, avocado, cabbage and cheese; drizzle with yogurt mixture and serve with lime wedges, if desired.
Approximate nutritional values per serving (2 tacos):
475 Calories, 16g Fat (4g Saturated), 101mg Cholesterol,
564mg Sodium, 43g Carbohydrates, 5g Fiber, 41g Protein
Chef Tip:
To change up the flavor profile, try different varieties of barbeque sauce like spicy, smoky or fruit-forward.
Dietitian Tip:
Vary your veggies: Add even more color to this meal by serving baked sweet potato wedges and sautéed Brussels sprouts alongside your tacos.