I NEVER would have thought of making Tacos in the Slow Cooker, would you?? I found this recipe on the Betty Crocker site~Will be experimenting soon!
Give a Mexican standard a Caribbean edge when you fill ready-made taco shells with slow-cooked pork, pineapple, and lime along with traditional fillings.
7 Hr 20 Min
|1||lb boneless pork shoulder roast, trimmed|
|1||package (1 oz) Old El Paso taco seasoning mix|
|1||can (8 oz) pineapple tidbits in juice, drained|
|2||teaspoons lime juice|
|1||package (4.6 oz) Old El Paso® taco shells|
|3/4||cup shredded Cheddar cheese (3 oz)|
|1 1/2||cups shredded lettuce|
|3/4||cup chopped tomato|
|1/3||cup sour cream|
|1/3||cup Old El Paso salsa|
- 1 Spray 3- to 4-quart slow cooker with cooking spray. Place pork in slow cooker; sprinkle with taco seasoning mix. Cover; cook on Low heat setting 7 to 9 hours or until pork pulls apart easily with fork.
- 2 Remove pork from slow cooker; shred pork. Stir into liquid in slow cooker. Stir in pineapple and lime juice.
- 3 To serve, divide pork among taco shells (about 1/4 cup each), and top with remaining ingredients.
Photo credit Betty Crocker http://www.bettycrocker.com/recipes/slow-cooker-pineapple