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 ½ lbs. pork tenderloin
- 28 oz. canned pineapple chunks with juice
- ¼ cup soy sauce , gluten free
- 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 peach or orange
- 3 Tbsp. brown sugar or coconut sugar
- 1 Tbsp. white wine vinegar or apple cider vinegar
- 2 Tbsp. lime juice freshly squeezed
For the Tacos:
- 16 corn tortillas
- 8 oz. goat cheese or other shredded cheese
- Cilantro optional
- Green onions optional
Instructions
- Place pork tenderloins in a 6-quart Crock-Pot or slow cooker.2 ½ lbs. pork tenderloin
- Combine pineapple juice from can, soy sauce, preserves, garlic powder and pepper in a medium-sized bowl and whisk to combine. Pour over pork tenderloins and add all except ¾ cup of pineapple chunks. (You will reserve these pineapples for the pineapple sauce.)28 oz. canned pineapple chunks with juice, ¼ cup soy sauce, 2 Tbsp. apricot preserves, ½ tsp. garlic powder, ½ tsp. pepper
- Set slow cooker to Low for 6-8 hours, or high for 4-6 hours. During the last 30 minutes shred pork and let cook for the remaining time.
For the Pineapple BBQ Sauce:
- Combine all ingredients 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.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
- Drain excess liquid from the shredded pork in the slow cooker and serve pork in corn tortillas with cilantro, goat cheese, green onions, and pineapple sauce. Enjoy!16 corn tortillas, 8 oz. goat cheese, Cilantro, Green onions
Notes
*Serving size is for 2 tacos with corn tortillas.
Prep-Ahead Instructions:
Get ready a day early by making the barbecue sauce and chopping up the toppings.
Storage Directions:
If you have leftover tacos, you can easily save them for another day. Store the meat, sauce, and toppings separately for the best results. The pork should last in the fridge for up to 3 to 4 days. You can also freeze the pork for up to 5 to 6 months.
When you're ready to warm the tacos back up, add the pork to a saucepan and heat it over medium until it's warmed through. You can also use the microwave. The sauce can be enjoyed warm or cold, as well.
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