Pineapple Pulled Pork Tacos

Pineapple Pulled Pork Tacos by

Joe Lasher Sr.

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For those of you “on the go”, here’s a delicious and impressive recipe for your next “Taco Tuesday”, or any night of the week. Enjoy!

Serves: 8 people

Shopping List

Pulled Pork Tacos

  • 2½ lb. pork tenderloin
  • 1 (28 oz.) can 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, diceds

Instructions

  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

Shopping List

Pineapple BBQ Sauce

  • ¾ cup tomato sauce
  • ¾ cup reserved pineapple chunks
  • 3 tbsp. apricot preserves
  • 3 tbsp. brown sugar
  • 1 tbsp. white wine vinegar
  • 2 tbsp. lime juice

Instructions

  1. Combine all ingredients in a blender or food processor and puree until smooth.
  2. Pour into a small saucepan and simmer over medium heat until sauce thickens.