Slow Cooker Dinners: Hawaiian Luau Pulled Pork Tacos

 For busy weeknights, easy dinners are a must.  Enter slow cooker ideas, like these Hawaiian Luau Pulled Pork Tacos with Pineapple Habanero Salsa and Tangy Slaw.

So listen.  I’m a fan of Mexican recipes pretty much any day, any week, any month.  But especially now, with Cinco de Mayo less than 2 weeks away… yes freaking yes.

Tacos.  Burritos.  Nachos.  Enchiladas.  Fajitas.  Everything and anything.  I may have a problem.  #notreally #nosuchthingastoomuchmexicanfood

Luckily Asheley is with me on the Mexican/Tex-Mex love.  She’s awesome like that.

But sometimes life gets busy.  And that’s when slow cooker dinners can be mighty helpful.  Because really, although I absolutely love cooking, once in awhile less time in the kitchen and more time catching up on DVR with Asheley by my side is a good thing.

I’ve been eyeing these Campbell’s Slow Cooker Sauces lately.  I first heard of them as I was walking around the exhibition center at the NYC Food and Wine Festival Grand Tasting awhile back.  There’s a bunch of different flavor options.

And this Hawaiian Luau caught my eye.

Hawaiian make me think pineapple.  And pineapple makes me think about this pineapple habanero salsa.  Any chance I get to put that pineapple habanero salsa on something, I take it.

Oh, and hey, if you are interested in checking out all the different Campbell’s Slow Cooker Sauce meal solutions, there will be in-store demos on May 3rd at various Stop & Shop and Giant locations.   Just make sure to call your local store and see if they are participating before you decide to make a date out of it.

Slow Cooker Dinners: Hawaiian Luau Pulled Pork Tacos

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★★★★★

5 from 2 reviews

• Total Time: 8 hours 15 minutes
• Yield: 4 servings (about 12 tacos) 1x

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Ingredients

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• 1 (2-3 pound) boneless pork shoulder
• 1 (13 ounce) package Campbell’s Hawaiian Luau Slow Cooker Sauce
• [Pineapple Habanero Salsa|https://sharedappetite.com/pineapple-habanero-salsa-2/]
• Tangy Cabbage Slaw (recipe below)
• Tortillas
• Cilantro, chopped, for garnish
• Queso Fresco, crumbled, for garnish

for the Tangy Cabbage Slaw

• 3 cups pre-packaged coleslaw mix (usually it’s a combination of shredded cabbage and carrots)
• 1 bunch scallions, chopped
• 1/3 cup apple cider vinegar
• 1/4 cup extra virgin olive oil
• 2 tablespoons sugar
• Kosher salt
• Freshly ground pepper

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Instructions

1. Place pork shoulder in slow cooker. Pour sauce over pork (no need to add water), cover, and cook on low for 7-8 hours. Remove pork to a medium bowl and shred using two forks. Return pulled pork to slow cooker and continue to cook on low for another 30 minutes to allow pork to soak up sauce.
2. Heat tortillas a bit so they are warm and pliable. You can do this in the oven wrapped in foil or in microwave (wrapped in a damp paper towel), or here’s my favorite method: heat a cast iron skillet or other heavy-bottom nonstick skillet over medium-high heat. Cook tortilla on each side for about 30 seconds until tortillas puff and char a bit.
3. Top each tortilla with pulled pork, pineapple habanero salsa, tangy cabbage slaw, and a sprinkle of cilantro and queso fresco. Eat immediately.

for the Tangy Cabbage Slaw

1. Combine coleslaw mix, scallions, apple cider vinegar, olive oil, and sugar in a medium mixing bowl. Season with Kosher salt and freshly ground pepper and allow to sit for at least 20-30 minutes for flavors to meld.

• Prep Time: 15 mins
• Cook Time: 8 hours

I found Campbell’s Slow Cooker Sauces at Stop & Shop  #EasyPrepMeals #CollectiveBias