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Slow Cooker Pineapple Pulled Pork Tacos





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:
- Place pork tenderloin in a slow cooker.
- 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.
- 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.
- Pour the pineapple chunks, ketchup, brown sugar, apricot preserves, lime juice and white wine vinegar in a blender. Pulse until smooth.
- 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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