Slow Cooker Pineapple Pulled Pork Tacos

Slow Cooker Pineapple Pulled Pork Tacos


  • 2.5 lbs pork tenderloin
  • 28 -oz can pineapple chunks with juice
  • 1/4 c soy sauce, gluten free
  • 2 T apricot preserves
  • 1/2 t garlic powder
  • 1/2 t pepper


Pineapple BBQ Sauce

  • 3/4 c ketchup
  • 3/4 c reserved pineapple chunks
  • 3 T apricot preserves
  • 3 T brown sugar
  • 1 T white wine vinegar
  • 2 T lime juice


  • 16 corn tortillas
  • cilantro
  • 8 oz goat cheese
  • green onions


  1. In a large crockpot, place pork tenderloins
  2. Combine pineapple juice from can, soy sauce, preserves, garlic powder and pepper in a medium sized bowl and whisk to combine. Pour over port tenderloins and add all but 3/4 cup pineapple chunks. You will reserve these pineapples for the pineapple sauce
  3. Set slow cooker to Lo for 6-8 hours
  4. During the last 30 minutes shred pork and let cook for the remaining time

Instructions for the Pineapple BBQ Sauce:

  1. Combine all ingredients in a food processor or blender and puree until smooth
  2. If you like your BBQ sauce hot, heat it up in a small saucepan before serving
  3. Drain excess liquid from the shredded pork in the slow cooker
  4. Serve pork in corn tortillas with cilantro, goat cheese, green onions and pineapple sauce…Enjoy!

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