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Slow Cooker Pineapple Pulled Pork Tacos Recipe
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Slow Cooker Pineapple Pulled Pork Tacos
Serves 8
Sweet, savory, tangy and so easy.
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Ingredients:
| 2 1/2 lb pork tenderloin |
| 1 can pineapple chunks in juice, 20 oz |
| 1/4 cup tamari |
| 2 tablespoons apricot preserves |
| 1/2 teaspoon ground black pepper |
| 1/2 teaspoon garlic powder |
| For the Pineapple BBQ Sauce: |
| 1 can pineapple chunks in juice, 8 oz |
| 3/4 cup ketchup |
| 3 tablespoons brown sugar |
| 3 tablespoons apricot preserves |
| 2 tablespoons lime juice |
| 1 tablespoon white wine vinegar |
| For Serving: |
| 16 corn tortillas, warmed |
Directions:
- Place pork tenderloin in a slow cooker.
- Add the pineapple chunks, tamari, apricot preserves, black pepper and garlic powder to a mixing bowl. Stir together until combined. Pour over the pork tenderloin.
- Place the lid on and turn to the low setting. Cook for 7 hours. Then use two forks to shred the pork. Place the lid back on and cook for an additional hour.
- Pour the pineapple chunks, ketchup, brown sugar, apricot preserves, lime juice and white wine vinegar in a blender. Pulse until smooth.
- Transfer the pulled puled to the tortillas. Drizzle the pineapple BBQ over top. Enjoy!
| Course: | Dinner |
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