Slow-Cooker Pork Tacos

*Fast morning prep!

Prep time: 25 minutes
Cook time: 7-8 hours (in the crock pot)
Makes 4 servings: 12 – 14 servings of meat in total (freeze extra portions for easy dinners other nights)

Ingredients:
Cooking spray
4 lb boneless pork shoulder roast
28 oz can no-salt-added diced tomatoes, undrained
1 Tbsp cumin
1 Tbsp chili powder
¾ tsp salt
¼ tsp ground pepper
8 6-inch corn tortillas
2 cups pineapple tidbits
3 cups romaine lettuce
¼ cup chopped cilantro

Dressing:
¼ cup lime juice
¼ cup olive oil
¼ tsp sugar
¼ tsp salt

Directions:

• In the morning, spray a 4-qt. slow cooker with cooking spray. Trim the fat from the pork and place in the cooker. Combine the tomatoes, cumin, chili powder, salt, and pepper and pour over the roast. Cover and cook on low-heat setting for 7 hours.
• Shred meat using 2 forks. With a slotted spoon top each tortilla with ¼ cup pork. Divide the pineapple amoung the tacos.
• Make the salad dressing by mixing the lime juice, olive oil, sugar and salt. Shake until mixed. In a medium bowl combine the lettuce, cilantro, and salad dressing. Serve with the tacos.