More than 1 Hour
Pork Tacos with Pineapple Slaw
Serve up the flavor and fun of palate-pleasing pork tacos made with lively CHI-CHI’S® Green Jalapeño Wheels and CHI-CHI’S® Salsa.
1 teaspoon vegetable oil
1 1/2 pounds pork butt roast
1 jar CHI-CHI'S® Thick & Chunky Salsa Mild 24 oz
1/3 cup firmly packed brown sugar, divided
2 tablespoons House of Tsang® Low Sodium Soy Sauce
1 tablespoon lime juice
2 cups coleslaw mix
1/2 cup chopped fresh or canned pineapple
2 tablespoons CHI-CHI'S® Green Jalapeño Wheels
8 CHI-CHI'S® 8 inch Flour Tortilla Soft Taco Size
Salt and freshly ground pepper, to taste
Fresh cilantro leaves
1. Rub oil over pork roast. In large skillet, cook pork over medium-high heat until browned all over.
2. In slow cooker, combine salsa and 1/4 cup brown sugar; mix well. Add pork, salt and pepper; turn pork to coat. Cover; cook on HIGH setting 4 to 6 hours, LOW setting 8 hours or until pork is tender. Shred pork. In large bowl, combine shredded pork and 1/4 cup cooking liquid.
3. In large bowl, whisk together soy sauce, lime juice and remaining brown sugar until blended. Stir in coleslaw mix, pineapple and jalapeños.
4. Spoon pork mixture evenly onto each tortilla; top pork with coleslaw mixture. Fold each tortilla in half. Serve with cilantro and lime wedges.