Slow Cooker Hawaiian Pulled Pork Tacos
Transport yourself to the tropics with this Hawaiian-inspired dish, where tender pulled pork mingles with fresh coleslaw. Turn the tacos into tostadas by brushing the tortillas with oil, then arranging in a single layer on a sheet pan and baking at 400 degrees for 5-7 minutes per side.
6 Serving(s)
Ingredients
- 1 (20 oz.) can Schnucks pineapple chunks in juice
- 1/4 cup Schnucks light brown sugar
- 1/4 cup Schnucks less-sodium soy sauce
- 1 small onion, thinly sliced
- 2 tsp. minced garlic
- 1/2 tsp. Schnucks ground ginger
- 2 1/4 lb. pork tenderloin, cut into 4 pieces
- 1 (14 oz.) pkg. classic coleslaw blend
- 1/2 cup Schnucks nonfat plain Greek yogurt
- 3 1/2 tbsp. Schnucks apple cider vinegar
- 1 tsp. honey
- 1 (24 ct.) pkg. 6-inch Schnucks taco-style yellow corn tortillas, toasted
Instructions
- In a large bowl, stir together pineapple with juice, brown sugar, soy sauce, onion, garlic and ginger until well combined. In a large slow cooker, add pork and top with pineapple mixture.
- Cover and cook on Low until pork is tender and pulls apart easily with a fork, about 6 hours.
- Meanwhile, in a large bowl, whisk together yogurt, vinegar and honey until smooth. Season with salt and pepper, if desired. Stir in coleslaw blend until coated. Cover and refrigerate at least 30 minutes.
- Turn off slow cooker, shred pork, serve with coleslaw and tortillas.
Time Saver
Shave 10–15 minutes off the cook time by making sure the meat is evenly dispersed in your slow cooker.
Pork Board
Using pork tenderloin in this recipe results in a leaner, more nutritious pork while still delivering great flavor and tenderness.
Nutrition Facts
456 Calories Per ServingFat: 8gSaturated Fat: 2gCholesterol: 112mgSodium: 582mgCarbohydrates: 55gFiber: 6gSugars: 20gProtein: 42gActual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe