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!
Servings: 8 servings
Ingredients
- 2.5 lbs. pork tenderloin
- 28 oz. canned pineapple chunks with juice
- ¼ cup soy sauce , gluten free
- 2 Tbsp. apricot preserves
- ½ tsp. garlic powder
- ½ tsp. pepper
Pineapple BBQ Sauce:
- ¾ cup ketchup
- ¾ cup reserved pineapple chunks
- 3 Tbsp. apricot preserves
- 3 Tbsp. coconut sugar or brown sugar
- 1 Tbsp. white wine vinegar
- 2 Tbsp. lime juice
Extras:
- 16 corn tortillas
- Cilantro optional
- 8 oz. goat cheese optional
- Green onions optional
- See this recipe in Meal Plan #7
Instructions
- Place pork tenderloins in a large crockpot.
- 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 cup pineapple chunks. You will reserve these pineapples for the pineapple sauce.
- Set slow cooker to Low 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! See this recipe in Meal Plan #7.
Notes
*Serving size is for 2 tacos with corn tortillas.
Nutrition
Calories: 490kcal | Carbohydrates: 56g | Protein: 39g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 105mg | Sodium: 826mg | Potassium: 870mg | Fiber: 4g | Sugar: 27g | Vitamin A: 475IU | Vitamin C: 12.2mg | Calcium: 113mg | Iron: 3.2mg