Slow-Cooker Hawaiian Pork Tacos

Slow-Cooker Hawaiian Pork Tacos
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Diabetes Cookbook. Recipe Credit: . Photo Credit: Adobe Stock.
Summary

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!

  • Prep time
    10 min
  • Cook time
    8 hr
  • Servings
    11 Servings
  • Serving size
    1 taco
Nutrition Facts

Nutrition Facts

11 Servings

  • Serving Size
    1 taco
  • Amount per serving Calories 280

  • Total Fat 8g
    • Saturated Fat 2.5g
    • Trans Fat 0g
  • Cholesterol 95mg
  • Sodium 330mg
  • Total Carbohydrate 17g
    • Dietary Fiber 9g
    • Total Sugars 2g
  • Protein 40g
  • Potassium 680mg
  • Phosphorus 450mg

Choices/Exchanges: 1 Starch, 4 Lean protein

Ingredients

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
  • medium onion (sliced)
    1
  • garlic (minced)
    2 clove
  • pineapple juice
    1 cup
  • white wine
    1 cup
  • small high-fiber tortillas (warmed)
    11
  • shredded lettuce
    1 cup
Directions

Directions

  1. 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.

  2. Cover and cook on high for 4-6 hours (or on low for 7-8 hours). Drain liquid and shred pork with fork.

  3. Scoop about 1/2 cup pork into each tortilla. Top each taco with shredded lettuce and any additional toppings of your choice.

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