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Recipe Summary

prep:
25 mins
total:
7 hrs 20 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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; fat 14g; cholesterol 108mg; saturated fat 4g; carbohydrates 37g; mono fat 6g; poly fat 2g; insoluble fiber 6g; sugars 11g; protein 38g; vitamin a 3724.1IU; vitamin c 44.8mg; thiamin 0.7mg; riboflavin 0.7mg; niacin equivalents 8.9mg; vitamin b6 0.9mg; folate 65.4mcg; vitamin b12 1.2mcg; sodium 380mg; potassium 911mg; calcium 108mg; iron 4.1mg.
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