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:

1. 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.
2. Cover and cook on high for 4-6 hours (or on low for 7-8 hours). Drain liquid and shred pork with fork.
3. Scoop about 1/2 cup pork into each tortilla. Top each taco with shredded lettuce and any additional toppings of your choice.