Pineapple Pulled Pork Tacos

Yields8 Servings
Prep Time30 minsCook Time7 hrsTotal Time7 hrs 30 mins
Ingredients - Pulled Pork Tacos
 2 ½ lbs Pork Tenderloin
 28 oz Pineapple Chunks with Juice
 ¼ cup Soy Sauce
 2 tbsp Apricot Preserves
 ½ tsp Garlic Powder
 ½ tsp Pepper
 10 6' Corn Tortillas
 ¼ cup Fresh Cilantro, Chopped
 8 oz Goat Cheese
 ½ cup Green Onions, Chopped
 ½ cup Fresh Pineapple, Diced
 ½ cup Fresh Raspberries, Diced
Ingredients - Pineapple BBQ Sauce
 ¾ cup Tomato Sauce
 ¾ cup Pineapple Chunks
 3 tbsp Apricot Preserves
 3 tbsp Brown Sugar
 1 tbsp White Wine Vinegar
 2 tbsp Lime Juice
Directions - Pulled Pork Tacos
1

Place pork tenderloin in large crockpot

2

Combine pineapple juice from can, soy sauce, preserves, garlic powder and pepper in a mixing bowl and mix thoroughly. Pour over the pork tenderloin and add all but ¾ cup pineapple chunks.

3

Set crockpot on low and let cook for 6-7 hours. Pork must reach an internal temp of 150ºF, but for this recipe, I like to let go well past for tenderness.

4

During the last 30 minutes, shred pork and let cook in juices the remaining time.

5

Heat corn tortillas prior to serving.

6

Add shredded pork to tortillas then spoon pineapple BBQ sauce over the pork.

7

Add desired amount of Pineapple BBQ Sauce

Directions - Pineapple BBQ Sauce
8

Combine all ingredients in a blender or food processor and puree until smooth.

9

Pour into a small saucepan and simmer over medium heat until sauce thickens.

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