Slow Cooker Pineapple Pulled Pork Tacos

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Slow Cooker Pineapple Pulled Pork Tacos
Course Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 8 servings
Calories 496 kcal
Author London

Ingredients

  • 2.5 lbs pork tenderloin
  • 28-oz can can pineapple chunks with juice
  • ¼ c soy sauce , gluten free
  • 2 T apricot preserves
  • ½ t garlic powder
  • ½ t pepper

Pineapple BBQ Sauce:

  • ¾ c ketchup
  • ¾ c reserved pineapple chunks
  • 3 T apricot preserves
  • 3 T brown sugar
  • 1 T white wine vinegar
  • 2 T lime juice

Extras:

  • 16 corn tortillas
  • cilantro
  • 8 oz. goat cheese
  • green onions

Instructions

  1. In a large crockpot place pork tenderloins.
  2. 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 but ¾ c. pineapple chunks. You will reserve these pineapples for the pineapple sauce.
  3. Set slow cooker to Lo for 6-8 hours.
  4. During the last 30 minutes shred pork and let cook for the remaining time.
  5. For the Pineapple BBQ Sauce:
  6. Combine all ingredients in a food processor or blender and puree until smooth.
  7. If you like your BBQ sauce hot, heat it up in a small saucepan before serving.
  8. Drain excess liquid from the shredded pork in the slow cooker.
  9. Serve pork in corn tortillas with cilantro, goat cheese, green onions and pineapple sauce. Enjoy!


source:https://www.evolvingtable.com