Plan ahead so you can use your slow cooker to prepare the pulled pork for these tacos. This recipe is a better-for-you twist on the classic tacos al pastor. Pork loin is a lean cut that's a healthier option than traditional pork shoulder, which has more fat.

Source: Diabetic Living Magazine, Summer 2020


Recipe Summary

30 mins
7 hrs 30 mins


Ingredient Checklist


Instructions Checklist
  • Combine chili powder, paprika, brown sugar, 1/2 tsp. salt, garlic powder, and pepper in a small bowl.

  • Place pork in a 5- to 6-quart slow cooker. Rub the spice mixture all over the pork. Pour apple juice around the pork. Cover and cook on Low until the pork is fork-tender, 6 to 7 hours.

  • Meanwhile, combine lime juice and the remaining 1/4 tsp. salt in a medium bowl. Add pineapple, cucumber, and onion; toss to combine. Refrigerate until ready to serve.

  • Skim off visible fat from the juices in the slow cooker. Using two forks, shred the meat. Stir in vinegar.

  • To assemble tacos: Place a generous 1/4 cup pulled pork on each tortilla and add a drizzle of the cooking liquid. Top with about 2 1/2 Tbsp. shredded cabbage and about 3 Tbsp. of the pineapple salsa.


Equipment: 5- to 6-qt. slow cooker

To make ahead: Prepare spice rub (Step 1) up to 24 hours ahead. Refrigerate salsa (Step 3) for up to 1 day.

Nutrition Facts

2 tacos (2 tortillas + about 1/2 cup pork + 1/3 cup cabbage + 1/3 cup salad)
306 calories; protein 35g; carbohydrates 31g; dietary fiber 4g; sugars 11g; fat 5g; saturated fat 1g; cholesterol 98mg; potassium 845mg; sodium 429mg.