Slow Cooker Pineapple and Pork Tacos

This is a sponsored conversation written by me on behalf of Star Market. The opinions and text are all mine

Slow Cooker Pineapple and Pork Tacos - You only need a few ingredients and a slow cooker to create a whole new feel/flavor to your taco night.

Yum

These tacos are a nice change up from the same old same taco night we usually have.  I'm not all that adventurous in the taco department.  I think I mentioned before that the only tacos I knew growing up, consisted of a pound of ground beef, a bag of cheese and a yellow box.  Don't get me wrong, I'm not snobby towards the yellow box now, in fact I still buy it every now and then.  But I'm really interested in mixing up my taco night.

A few months back, I went totally out of my comfort zone and made Crock Pot Brisket Tacos and I loved them.  I mean, I couldn't stop singing my own praises around my house for days so I felt comfortable enough going outside the box again.

I really wanted to incorporate some of the flavors that I usually enjoy on top of my tacos (pineapple salsa, salsa verde), IN these tacos.   Once I decided on what I was going to put in my tacos, I created a shopping list in the MyMixx app on my smartphone and I headed out to Star Market to pick up the ingredients. 

To make the tacos, I simply placed a pork tenderloin in the crock pot with a can of enchilada sauce, a can of pineapple and a chopped onion.  That's it.  Then I let the slow cooker do it's magic for about 6 hours.  After the 6 hours, I shredded the pork and then tossed it back in the crockpot for another half hour, just so all the meat had a chance to swim in the pineapple/enchilada mixture.  Just before serving, I stirred the juice from half of a lime in the mix, just to give a nice burst of fresh flavor.

To assemble we simply placed the shredded meat in our tortillas and taco shells, topped with a little salsa verde and a tiny bit more pineapple.  I also used some guacamole and my husband went with sour cream.  I totally thought I had cilantro in my fridge and obviously didn't, since you don't see it in the photos, but I think cilantro is needed so I'm including it in the recipe. You can certainly go with whatever toppings you prefer for your tacos.    That's it.  It's different.  It's easy.  It's delicious!  What else do you need? 

I want to mention,  this was week four of using MyMixx and my savings to date are really adding up!  If you want more information on how I got started with MyMixx and a brief tutorial, visit my previous posts :

Introducing MyMixx (with a yummy pomegranate pork recipe)

Money Saving with MyMixx

Digital Receipts with MyMixx (with a frugal potato and turkey croquette recipe)

Have you started using MyMixx at Star Market yet?  Tell me about your experience!

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Slow Cooker Pineapple and Pork Tacos

Christine

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Ingredients

  

• 2 lb pork tenderloin
• 10 oz can red enchilada sauce
• 20 oz can crushed pineapple in juice
• 1 red onion diced
• 12 taco shells or flour tortillas
• Juice of ½ lime about 2 T
• ¼ C cilantro chopped
• Optional toppings: salsa verde guacamole, sour cream, fresh pineapple

Instructions

 

• Place pork tenderloin in slow cooker. Add onion, enchilada sauce and pineapple. Cover and cook 6-7 hours on low in slow cooker.
• After 6-7 hours, remove pork and shred using 2 forks. Place shredded pork back into slow cooker, cover and return setting to low for 30 minutes.
• After 30 minutes, stir in lime juice and cilantro.
• To assemble, place shredded mixture into tortillas or taco shells with desired toppings.

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This is a sponsored conversation written by me on behalf of Star Market. The opinions and text are all mine.