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Slow Cooker Hawaiian Pork Tacos
Indulge in a Family Friendly meal with Slow Cooker Hawaiian Pork Tacos
While the debate over pineapple on pizza rages on, there’s no disputing the irresistible appeal of these Hawaiian pork tacos! Prepare to craft fresh tortillas to complement the succulent pork, infused with flavors of pineapple juice and aromatic spices. With a generous topping of crunchy cabbage slaw and zesty cilantro, these tacos promise to redefine your taco night experience. Let’s be honest, all we are looking for is an easy dinner that is family friendly. This one delivers!
Easy Dinner Magic with these Homemade Hawaiian Pork Tacos
In just 10 minutes of prep time, you can change a humble pork shoulder into a mouthwatering masterpiece. With a pinch of black pepper, ground ginger, and cumin, each bite bursts with that transport your taste buds to the shores of Hawaii. Simmered slowly in a blend of pineapple juice and white wine, the pork becomes tender, juicy, and infused with sweetness.
Elevate Your Taco Game with Fresh Ingredients
Finally, as the aroma of slow-cooked pork fills your kitchen, the anticipation builds for the moment you assemble your tacos. Scoop a generous portion of shredded pork onto a warm, high-fiber tortilla, then top it with crisp shredded lettuce for a yummy contrast in texture. Whether enjoyed as a family friendly meal or shared with friends at a gathering, these Hawaiian pork tacos are guaranteed to be a hit. They offer an amazing blend of sweet, savory, and spicy flavors that will leave everyone craving for more.
Need some more family friendly easy dinner ideas?
Try some of our HOMEMADE IN 30 MINUTES recipes that will get you in and out of the kitchen without overdoing it on time. We all need some back pocket recipes that we have in our kitchen arsenal and these are some sure fire ones that will easily fit into your schedule.
Recipe
Prep Time: 10 min
Servings: 11
Serving Size: 1 taco
Ingredients:
- 3 3/4 lbs lean, boneless pork shoulder/Boston butt roast
- 1/2 tsp black pepper
- 1/4 tsp ground ginger
- 1 tsp cumin
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 cup pineapple juice
- 1 cup white wine
- 11 small high-fiber tortillas
- 1 cup shredded lettuce
Instructions:
- 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.
- Cover and cook on high for 4-6 hours (or on low for 7-8 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.