Slow-cooker Hawaiian Pork Tacos is a great time-saver for weeknight meals. If you don’t use all of the pork at once, freeze some for another quick dinner.
Servings: Makes 11 tacos
3¾ lb lean boneless Pork Shoulder/Boston butt roast
½ tsp fresh ground Black Pepper
¼ tsp ground Ginger
1 tsp Cumin
1 medium Onion, sliced
2 cloves Garlic, minced
8 oz Pineapple Juice
1 cup White Wine
11 Corn Tortillas, warmed
1 cup Shredded Lettuce
Place 3.75 lb lean boneless 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.
Cover and cook on high for 7 to 8 hours. Drain liquid and shred pork with fork.
Scoop about 1/2 cup pork into each tortilla. Top each taco with shredded lettuce and any additional toppings of your choice.
Tips & Notes
Try topping these tacos with salsa, avocado slices and/or reduced-fat shredded cheese for even more flavor.
Pork is a good source of protein in a healthy diet and provide you with vitamins and minerals as well. Pork includes cuts such as chops and roasts, ham, bacon and sausage.
Protein is vital for repairing and maintaining body tissue and muscle mass, among other functions. For example, 100 grams of roasted pork top loin contains 26.45 grams of protein.
Carbohydrate is one of the major nutrients, along with protein and fat, but pork will not provide your body with much carbohydrate. Roasted pork top loin is also carbohydrate-free.
Roasted pork top loin is considerably low in fat.
The USDA notes that pork does contain other nutrients required for good health, such as vitamins and minerals.
Confirm all ingredients are gluten free and this recipe can be made gluten free.
Nutritional Information Per Serving (1 taco)
Saturated Fat 1.8g
Dietary Fiber 2g
Source: American Diabetes Association
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