Pineapple Pulled Pork Tacos (Slow Cooker Recipe)

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Place pork tenderloins in a large crockpot.

Step 2

In a medium-sized bowl, whisk together pineapple juice from can, ¼ cup soy sauce, 2 Tbsp. apricot preserves, ½ tsp. garlic powder, and ½ tsp. pepper. Pour over pork tenderloins and add all but ¾ cup pineapple chunks. Set aside remaining pineapple.

Step 3

Set the slow cooker to LOW and cook for 6-8 hours.

Step 4

During the last 30 minutes shred pork while it’s still in the crockpot using two forks. Let cook for the remaining time.

Step 5

Meanwhile, make the pineapple BBQ sauce. Combine all ingredients, including the reserved ¾ cup pineapple chunks, 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.

Step 6

Drain excess liquid from the shredded pork in the slow cooker.

Step 7

Serve pork in corn tortillas with cilantro, goat cheese, green onions and pineapple sauce. Enjoy!