Pineapple Pulled Pork Tacos (Slow Cooker Recipe)
Pineapple Pulled Pork Tacos just might be the best way to enjoy tacos in the hot summer. A slow cooker saves you from heating up your kitchen, and makes for a mostly hands-free meal.
Servings: 8 servings
Ingredients
- 2.5 lbs. pork tenderloin
- 20 oz. canned pineapple chunks with juice
- ¼ cup Tamari or soy sauce
- 2 Tbsp. apricot preserves
- ½ tsp. garlic powder
- ½ tsp. pepper
Pineapple BBQ Sauce:
- ¾ cup ketchup
- ¾ cup reserved pineapple chunks
- 3 Tbsp. apricot preserves
- 3 Tbsp. brown sugar
- 1 Tbsp. white wine vinegar
- 2 Tbsp. lime juice
For Serving:
- 16 corn tortillas
- Cilantro, crumbled goat cheese, thinly sliced green onions optional toppings
Instructions
- Place pork tenderloins in a large crockpot.
- In a medium-sized bowl, whisk together pineapple juice from can, ¼ cup soy sauce, 2 Tbsp. apricot preserves, ½ tsp. garlic powder, and ½ tsp. pepper. Pour over pork tenderloins and add all but ¾ cup pineapple chunks. Set aside remaining pineapple.
- Set the slow cooker to LOW and cook for 6-8 hours.
- During the last 30 minutes shred pork while it’s still in the crockpot using two forks. Let cook for the remaining time.
- Meanwhile, make the pineapple BBQ sauce. Combine all ingredients, including the reserved ¾ cup pineapple chunks, in a food processor or blender and puree until smooth. If you like your BBQ sauce hot, heat it up in a small saucepan before serving.
- Drain excess liquid from the shredded pork in the slow cooker.
- Serve pork in corn tortillas with cilantro, goat cheese, green onions and pineapple sauce. Enjoy!
Notes
*Serving size is for 2 tacos with corn tortillas.
Nutrition
Calories: 490kcal | Carbohydrates: 56g | Protein: 39g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 105mg | Sodium: 826mg | Potassium: 870mg | Fiber: 4g | Sugar: 27g | Vitamin A: 475IU | Vitamin C: 12.2mg | Calcium: 113mg | Iron: 3.2mg
