Ingredients
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
box (4.6 oz) Old El Paso™ Crunchy Taco Shells (12 Count)
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
Preparation
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.
Remove pork from slow cooker; shred pork. Stir into liquid in slow cooker. Stir in pineapple and lime juice.
To serve, divide pork among taco shells (about 1/4 cup each), and top with remaining ingredients.
