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Slow Cooker Pineapple Pulled Pork Tacos

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Serves 8 | 

Sweet, savory, tangy and so easy.

Ingredients:

2 1/2 lb pork tenderloin
1 can pineapple chunks in juice, 20 oz
1/4 cup tamari
2 tablespoons apricot preserves
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
For the Pineapple BBQ Sauce:
1 can pineapple chunks in juice, 8 oz
3/4 cup ketchup
3 tablespoons brown sugar
3 tablespoons apricot preserves
2 tablespoons lime juice
1 tablespoon white wine vinegar
For Serving:
16 corn tortillas, warmed

Directions:

  1. Place pork tenderloin in a slow cooker.
  2. Add the pineapple chunks, tamari, apricot preserves, black pepper and garlic powder to a mixing bowl. Stir together until combined. Pour over the pork tenderloin.
  3. Place the lid on and turn to the low setting. Cook for 7 hours. Then use two forks to shred the pork. Place the lid back on and cook for an additional hour.
  4. Pour the pineapple chunks, ketchup, brown sugar, apricot preserves, lime juice and white wine vinegar in a blender. Pulse until smooth.
  5. Transfer the pulled puled to the tortillas. Drizzle the pineapple BBQ over top. Enjoy!
Main Ingredient: Pork Tenderloin, Pineapple
Cooking Method: Slow Cooker
Course: Dinner
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In no event shall Frazier Farms, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.

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