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Slow Cooker Pineapple Pulled Pork Tacos
Course Main CourseCuisine 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
- In a large crockpot place pork tenderloins.
- 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.
- Set slow cooker to Lo for 6-8 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.
- 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!
source:https://www.evolvingtable.com