Prep Time: 10 minutes Cook Time: 8 hours Makes: 11 servings
- 3 ½ pounds pork loin, fat trimmed
- ½ teaspoon ground black pepper
- ¼ teaspoon ground ginger
- 1 teaspoon cumin
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 20 oz can pineapple chunks in 100% juice, with juice
- 1 cup white wine
- 11, 6-inch corn tortillas, warmed
- 1 cup shredded lettuce
Place pork loin in a slow-cooker. Sprinkle with pepper, ginger, and cumin. Add onion and garlic to top. Pour pineapple chunks with juice and white wine over loin.
Cover and cook on high for 7-8 hours. Drain liquid and shred pork with fork.
Scoop about ½ cup of pork into each tortilla. Top taco with shredded lettuce and additional toppings (as desired).
Dietitian Tip: Try topping these tacos with salsa, avocado slices, and/or reduced-fat shredded cheese for even more flavor!
Nutrition Information (per serving): 272 calories, 5 g total fat, 2 g saturated fat, 80 mg sodium, 410 mg potassium, 310 mg phosphorus, 21 g total carbohydrate, 2 g dietary fiber, 0 g added sugars, 31 g protein.
Recipe from American Diabetes Association. URL: www.diabetes.org/mfa-recipes/recipes/2016-04-slow-cooker-hawaiian-pork-tacos.html