Pineapple Pulled Pork Tacos (Slow Cooker Recipe)

Original Post: https://www.evolvingtable.com/?p=94875

A row of Slow Cooker Pineapple Pulled Pork Tacos garnished with lime.

4.12 from 54 votes

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.

Prep Time15

Cook Time6

Total Time6 15

Course: Main Course

Cuisine: Mexican

Servings: servings

Author: Bailey Andersen

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.

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