If you are on the hunt for a dish that perfectly blends sweet, savory, and tangy flavors in every bite, then the Pineapple Pulled Pork Tacos with Pineapple BBQ Sauce Recipe is about to become your new favorite. This recipe takes tender, slow-cooked pork tenderloin and pairs it with a uniquely luscious pineapple BBQ sauce, transporting your taste buds to a tropical fiesta that’s both comforting and exciting. Whether you’re making a casual weeknight dinner or aiming to impress friends at a weekend gathering, these tacos deliver vibrant color, texture, and a delicious harmony of flavors that’ll have everyone asking for seconds.
Ingredients You’ll Need
Every ingredient in this Pineapple Pulled Pork Tacos with Pineapple BBQ Sauce Recipe is chosen to bring out the best combination of sweetness, acidity, and spice. These simple yet essential components come together to create a balanced dish with juicy pork, zesty pineapple, and a smoky-sweet BBQ sauce that coats each taco perfectly.
- Pork tenderloin (2.5 pounds): This lean cut becomes meltingly tender after slow cooking, making it perfect for shredding.
- Canned pineapple chunks with juice (20 ounces plus reserved ¾ cup): Adds natural sweetness and tang that brightens the flavor profile.
- Tamari or soy sauce (¼ cup): Introduces umami depth while complementing the pineapple’s sweetness.
- Apricot preserves (2 tablespoons + 3 tablespoons): Adds fruity sweetness and helps thicken the sauce beautifully.
- Garlic powder (½ teaspoon): Provides a subtle, savory punch without overwhelming the other flavors.
- Black pepper (½ teaspoon): Offers mild heat and balanced spiciness.
- Ketchup (¾ cup): Forms the rich, tangy base of the pineapple BBQ sauce.
- Brown sugar (3 tablespoons): Enhances caramel notes and balances acidity with sweetness.
- White wine vinegar (1 tablespoon): Cuts through the richness with a refreshing sharpness.
- Lime juice (2 tablespoons): Adds a zesty citrus brightness that enlivens the entire dish.
- Corn tortillas (16): Soft, naturally gluten-free, and slightly sweet to hold all that delicious pulled pork and sauce.
- Cilantro, crumbled goat cheese, and thinly sliced green onions (optional toppings): Fresh garnishes that add herbal brightness, creamy tang, and mild onion flavor for contrast.
How to Make Pineapple Pulled Pork Tacos with Pineapple BBQ Sauce Recipe
Step 1: Prepare the Pork
Start by placing your pork tenderloins right into a large crockpot; this is the base for tender, flavorful meat that falls apart effortlessly. The simplicity of this step lays the groundwork for all the deliciousness to come.
Step 2: Mix the Marinade
In a medium bowl, whisk together the canned pineapple juice, soy sauce, apricot preserves, garlic powder, and black pepper. Pour this vibrant marinade over the pork, then add all the pineapple chunks except for ¾ cup, which we’ll save for the sauce later. This combination infuses the pork with sweet, tangy, and savory flavors as it cooks low and slow.
Step 3: Slow Cook to Perfection
Set your slow cooker to low and let the pork cook for 6 to 8 hours. The long cooking time is key to breaking down the meat fibers so that it becomes juicy, tender, and ready to shred with ease.
Step 4: Shred the Pork
During the last 30 minutes, take two forks and start shredding the pork right in the slow cooker. This allows the meat to soak up any remaining juices, ensuring maximum tenderness and flavor. Then let it finish cooking for the remaining time.
Step 5: Create the Pineapple BBQ Sauce
While the pork finishes cooking, combine the reserved pineapple chunks with ketchup, apricot preserves, brown sugar, white wine vinegar, and lime juice in a blender or food processor. Puree everything until smooth. If you prefer your BBQ sauce warm or a bit spicier, gently heat it in a small saucepan before serving. This sauce is the star, bringing a luscious, tangy sweetness that perfectly complements the pork.
Step 6: Drain Excess Liquid
Before serving, drain any excess liquid from the shredded pork in the slow cooker. This step prevents soggy tacos and keeps every bite perfectly flavorful and juicy without being watery.
Step 7: Assemble the Tacos
Warm your corn tortillas and fill them generously with the shredded pork. Top with the vibrant pineapple BBQ sauce, then add optional garnishes like fresh cilantro, creamy goat cheese, and green onions. The layers of texture and taste make each taco an absolute joy to eat.
How to Serve Pineapple Pulled Pork Tacos with Pineapple BBQ Sauce Recipe
Garnishes
Garnishes like fresh cilantro, crumbled goat cheese, and thinly sliced green onions are not just decorative; they add an exciting mix of freshness, creaminess, and subtle peppery bite that enhances the rich flavors of the tacos. Don’t skip these little touches—they elevate the whole experience.
Side Dishes
Serve your Pineapple Pulled Pork Tacos with pineapple BBQ sauce alongside vibrant sides like Mexican street corn salad, a crisp cabbage slaw for a refreshing crunch, or even a simple avocado and tomato salad. These sides add variety and balance while keeping the meal light and festive.
Creative Ways to Present
For a fun twist, turn your tacos into a colorful taco platter with multiple topping bowls, letting guests customize as they please. You could also serve mini tacos as appetizers at a party or stuff the pulled pork and sauce into crispy tostadas for a crunchier version. The versatility of this dish means you can get creative every time you make the Pineapple Pulled Pork Tacos with Pineapple BBQ Sauce Recipe.
Make Ahead and Storage
Storing Leftovers
After enjoying your feast, store leftover pulled pork and pineapple BBQ sauce in airtight containers in the refrigerator. The pork keeps beautifully for up to 4 days, and the flavors often deepen overnight, making for delicious next-day meals.
Freezing
If you want to save leftovers for longer, pulled pork freezes well. Portion it into freezer-safe bags or containers along with the BBQ sauce and freeze for up to 3 months. This makes future tacos a quick and easy meal option when you’re short on time.
Reheating
Reheat leftovers gently on the stovetop or in the microwave until warmed through. Adding a splash of pineapple juice or a little water can help prevent the pork from drying out. Reheat the pineapple BBQ sauce separately to maintain its fresh, vibrant flavor before drizzling over the pork again.
FAQs
Can I use a different cut of pork for this recipe?
Absolutely! While pork tenderloin is lean and tender, pork shoulder or butt also work great for pulled pork because they are fattier and yield an even more tender, juicy texture after slow cooking.
Is it necessary to cook the pork for 6 to 8 hours?
The slow cooking time is essential to break down the connective tissues and get that melt-in-your-mouth texture. Cooking for less time may result in tougher meat, but if you’re short on time, consider using a pressure cooker for faster results.
Can I make this recipe spicier?
Definitely! To add some heat, consider adding chili flakes or diced jalapeños to the pineapple BBQ sauce or sprinkle some hot sauce on your assembled tacos. The sweet and spicy combo works wonders!
Are corn tortillas necessary, or can I use flour tortillas?
Your choice! Corn tortillas give a traditional flavor and some sweetness that pairs well with the pork and pineapple, but flour tortillas work just as well and might be preferred if you want a softer, more pliable wrap.
How do I make this recipe gluten-free?
Use tamari instead of soy sauce, which is typically gluten-free, and ensure your ketchup and other condiments do not contain gluten. Corn tortillas are naturally gluten-free, so you’re all set for a safe, tasty meal.
Final Thoughts
You really can’t go wrong with the Pineapple Pulled Pork Tacos with Pineapple BBQ Sauce Recipe. From the tender, juicy pork to the irresistible tropical BBQ sauce and fresh garnishes, every component works in harmony to create a vibrant, satisfying meal. I can’t wait for you to try this recipe and see how it turns your taco nights into a celebration of flavor and fun!
Print
Pineapple Pulled Pork Tacos with Pineapple BBQ Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Gluten Free
Description
These Pineapple Pulled Pork Tacos are a delicious slow cooker recipe featuring tender pork tenderloin cooked with sweet pineapple and apricot preserves, served in corn tortillas with a tangy homemade pineapple BBQ sauce and optional fresh toppings like cilantro, goat cheese, and green onions. Perfect for an easy, flavorful meal with a tropical twist.
Ingredients
Pulled Pork
- 2.5 pounds pork tenderloin
- 20 ounces canned pineapple chunks with juice
- ¼ cup Tamari or soy sauce
- 2 tablespoons apricot preserves
- ½ teaspoon garlic powder
- ½ teaspoon pepper
Pineapple BBQ Sauce
- ¾ cup reserved pineapple chunks (from above)
- 3 tablespoons apricot preserves
- 3 tablespoons packed brown sugar
- 1 tablespoon white wine vinegar
- 2 tablespoons lime juice
For Serving
- 16 corn tortillas
- Cilantro (optional)
- Crumbled goat cheese (optional)
- Thinly sliced green onions (optional)
Instructions
- Prepare Pork Tenderloin: Place pork tenderloins in a large crockpot to form the base of your slow cooker dish.
- Make Cooking Liquid: In a medium bowl, whisk pineapple juice from the can, ¼ cup soy sauce, 2 tablespoons apricot preserves, ½ teaspoon garlic powder, and ½ teaspoon pepper. Pour this mixture over the pork in the crockpot, then add all but ¾ cup of the pineapple chunks. Reserve the remaining pineapple chunks for the sauce.
- Slow Cook Pork: Set the slow cooker to LOW and cook the pork for 6-8 hours until it is very tender and ready to shred.
- Shred Pork: During the last 30 minutes of cooking, shred the pork directly in the crockpot using two forks. Allow it to cook for the remaining time to absorb flavors.
- Prepare Pineapple BBQ Sauce: Combine the reserved ¾ cup pineapple chunks, 3 tablespoons apricot preserves, 3 tablespoons packed brown sugar, 1 tablespoon white wine vinegar, and 2 tablespoons lime juice in a food processor or blender. Puree until smooth. Optionally, heat the sauce in a small saucepan if you prefer it warm or spicy.
- Drain Excess Liquid: Before serving, drain any excess liquid from the shredded pork in the slow cooker to avoid soggy tacos.
- Assemble Tacos and Serve: Warm the corn tortillas and serve the pulled pork topped with pineapple BBQ sauce and optional toppings like cilantro, goat cheese, and green onions for a fresh and flavorful finish. Enjoy your meal!
Notes
- Cooking time may vary slightly depending on the slow cooker model; check pork tenderness before shredding.
- If you prefer spicier tacos, add chopped jalapeños or hot sauce to the pineapple BBQ sauce.
- To keep tortillas warm, wrap them in foil and place them in a low oven or towel before serving.
- The recipe uses tamari for a gluten-free alternative, but regular soy sauce can be used if gluten is not a concern.
- Leftover pulled pork can be refrigerated for up to 3 days or frozen for longer storage.
