Slow-Cooker Hawaiian Pork Tacos
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!
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- Prep time
- 10 min
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- Cook time
- 8 hr
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- Servings
- 11 Servings
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- Serving size
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1 taco
Ingredients
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lean, boneless pork shoulder/Boston butt roast
- 3 3/4 lbs
- 1 kg 701 g
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black pepper
- 1/2 tsp
- 1/2 tsp
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ground ginger
- 1/4 tsp
- 1/4 tsp
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cumin
- 1 tsp
- 1 tsp
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medium onion (sliced)
- 1
- 1
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garlic (minced)
- 2 clove
- 2 clove
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pineapple juice
- 1 cup
- 1 cup
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white wine
- 1 cup
- 1 cup
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small high-fiber tortillas (warmed)
- 11
- 11
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shredded lettuce
- 1 cup
- 1 cup
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Directions
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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.
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Cover and cook on high for 4-6 hours (or on low for 7-8 hours). Drain liquid and shred pork with fork.
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Scoop about 1/2 cup pork into each tortilla. Top each taco with shredded lettuce and any additional toppings of your choice.
Reviews
Write a Review-
This was delicious just needed a little salt, I used half the cumin it asked for because my husband hates cumin. I had made crunchy Asian salad the day before and decided to add it on top of my taco. It paired beautifully.