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
Scale
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.
