Slow Cooker Pineapple Pulled Pork Tacos
Slow cooker pineapple pulled pork recipe that can be served in tacos or on a bun for a burger. As a bonus, it is served with a delicious, homemade pineapple BBQ sauce!
- 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
- 16 corn tortillas
- 8 oz. goat cheese
- green onions
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!