Slow-Cooker Hawaiian Pork Tacos

Ingredients:    3 3/4 lb lean boneless pork shoulder/Boston butt roast

                        1/2 tsp ground black pepper

                        1/4 tsp ground ginger

                        1 tsp cumin

                        1 medium onion, sliced

                        2 cloves garlic, minced

                        8 oz pineapple juice

                        1 cup white wine

                       11 corn tortillas, warmed

                        1 cup shredded lettuce

Instructions:  1. Place 3.75 lb lean boneless pork shoulder/Boston butt roast in a slow-cooker.

                      Sprinkle meat with pepper, ginger and cumin.

                      Add onion and garlic on top of roast. Pour pineapple juice and wine over roast.

                     2. Cover and cook on high for 7-8 hours. Drain liquid and shred pork with fork.

                     3. Scoop about 1/2 cup pork into each tortilla. Top each taco with shredded lettuce and any additional toppings of your choice.

Dietitian Tip: Try topping these tacos with salsa, avocado slices and/or reduced-fat shredded cheese for even more flavor!

Make It Gluten-Free: Confirm all ingredients are gluten-free and this recipe can be made gluten-free.

Recipe Cost: $9.73

Choices/Exchanges: 1 Starch, 4 Lean Protein -