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.
Cilantro, crumbled goat cheese, thinly sliced green onionsoptional 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!