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

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!