Main Dishes

Slow Cooked Shredded Pineapple Pork Tacosingredients and recipe from your local grocery store Save A Lot

Slow Cooked Shredded Pineapple Pork Tacos

Recipe Courtesy of Save A Lot Test Kitchen

Difficulty Easy
Serves 12
Prep Time 5 minutes
Cook Time 8 hours
3 ½ -4 lb. Bone-in pork shoulder or Boston butt roast
1 (1 oz) pkt Senora Verde taco seasoning
1 can (20 oz.) Chunk pineapple
1 cup Senora Verde mild taco sauce
Tio Santi tortillas, as needed
Garnishes as desired such as shredded cheese, shredded lettuce, diced tomato, diced onion, salsa and sour cream



  1. Add the pork roast to a slow cooker and rub with the taco seasoning. Pour the taco sauce and pineapple (juice included) into the slow cooker and close the lid.
  2. Cook on low heat for 8 hours.
  3. Turn slow cooker off or change to “keep warm” setting.
  4. Prepare any toppings such as chopping lettuce, tomatoes and onion.
  5. To shred the pork, first remove and discard the bone. Use two forks to shred the pork into bitesize shreds.
  6. Use a dry skillet or griddle pan to warm the tortillas. Heat on high and toast for about 1 minute per side.
  7. Assemble slow cooker shredded pineapple pork tacos as desired. Use a slotted spoon or tongs to serve the pork.
  8. Makes 12 medium or 24 small tacos.