Slow Cooker Pulled Pork & Pineapple Tacos
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Slow Cooker Pulled Pork & Pineapple Tacos

Prep: 15 minutes
Slow Cook: 2½ hours • Serves: 4

1 boneless pork loin end roast (about 1-1/2 pounds)
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.