Pineapple Pulled Pork Tacos (Slow Cooker Recipe)
User Reviews
4.1
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Prep Time
15 mins
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Cook Time
6 hrs
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Total Time
6 hrs 15 mins
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Servings
8 servings
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Calories
490 kcal
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Course
Main Course
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Cuisine
Mexican
Pineapple Pulled Pork Tacos (Slow Cooker Recipe)
Description
Pineapple Pulled Pork Tacos (Slow Cooker Recipe) centers on slow-cooked pork tenderloin infused with canned pineapple and tamari. The recipe begins by placing the meat in a slow cooker and covering it with a mixture of pineapple juice, tamari, apricot preserves, garlic powder, and black pepper. Cooked on low for 6 to 8 hours, the pork becomes tender and shreddable right in the crockpot. Meanwhile, a pineapple BBQ sauce is prepared by pureeing ketchup, reserved pineapple chunks, apricot preserves, brown sugar, white wine vinegar, and lime juice to create a vibrant, tangy accompaniment.
The cooking technique yields juicy pulled pork with a subtle sweetness from the pineapple and preserves, balanced by savory and slightly tart barbecue sauce. Serving it on corn tortillas creates soft handheld tacos, enhanced by toppings of crumbled goat cheese and green onions for texture and mild sharpness. Optional cilantro adds fresh herbal notes. This meal combines fruit and meat seamlessly, making it suitable for casual lunches or dinners.
Preparing the pork in a slow cooker allows ample time for flavors to meld and for the meat to achieve a tender, shreddable texture. Draining excess cooking liquid before serving prevents sogginess in the tacos. The pineapple BBQ sauce can be served chilled or warmed to intensify its flavor. The recipe's serving size is roughly two tacos per person, ideal for sharing.
Ingredients
- 2.5 lbs. pork tenderloin
- 20 oz. pineapple canned chunks with juice
- ¼ cup tamari or soy sauce
- 2 Tbsp. apricot preserves
- ½ tsp. garlic powder
- ½ tsp. black pepper
Pineapple BBQ Sauce:
- ¾ cup ketchup
- ¾ cup pineapple reserved, chunks
- 3 Tbsp. apricot preserves
- 3 Tbsp. brown sugar
- 1 Tbsp. white wine vinegar
- 2 Tbsp. lime juice
For Serving:
- 16 corn tortillas
- cilantro optional toppings, crumbled goat cheese, thinly sliced green onions
- goat cheese
- green onion
Instructions
- Place pork tenderloins in a large crockpot.
- 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.
- Set the slow cooker to LOW and cook for 6-8 hours.
- During the last 30 minutes shred pork while it’s still in the crockpot using two forks. Let cook for the remaining time.
- 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.
- 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!
Notes
- Serving size is approximately two tacos using corn tortillas per person.
- Slow cooking the pork for 6-8 hours on low allows the meat to become tender enough to shred easily in the crockpot.
- Reserve and use some pineapple chunks in the BBQ sauce to retain fruit texture and flavor.
- Drain excess liquid from the slow cooker before assembling tacos to avoid soggy tortillas.
- The pineapple BBQ sauce can be heated before serving if a warm sauce is preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 490 kcal
% Daily Value*
| Calories | 490kcal | 25% |
| Carbohydrates | 56g | 19% |
| Protein | 39g | 78% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 105mg | 35% |
| Sodium | 826mg | 34% |
| Potassium | 870mg | 19% |
| Fiber | 4g | 16% |
| Sugar | 27g | 54% |
| Vitamin A | 475IU | 10% |
| Vitamin C | 12.2mg | 14% |
| Calcium | 113mg | 11% |
| Iron | 3.2mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.1
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