Ingredient Checklist


Instructions Checklist
  • In the morning, spray a 4quart slow cooker with cooking spray. Trim the fat from the pork. Place in the cooker with tomatoes, cumin, chili powder, salt, and pepper. Stir to combine. Cover and cook on low-heat setting for 7 hours.

  • Shred meat using 2 forks. With a slotted spoon, top each tortilla with 1/4 cup pork. Divide the pineapple among the tacos. Save 2 cups leftover pork for Wednesday and freeze any remaining up to 3 months.

  • In a medium bowl combine lettuce, cilantro, and salad dressing. Serve with the tacos.

Nutrition Facts

420 calories; 14 g total fat; 4 g saturated fat; 2 g polyunsaturated fat; 6 g monounsaturated fat; 108 mg cholesterol; 380 mg sodium. 911 mg potassium; 37 g carbohydrates; 6 g fiber; 11 g sugar; 38 g protein; 0 g trans fatty acid; 3724 IU vitamin a; 45 mg vitamin c; 1 mg thiamin; 1 mg riboflavin; 9 mg niacin equivalents; 1 mg vitamin b6; 65 mcg folate; 1 mcg vitamin b12; 108 mg calcium; 4 mg iron;