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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Slow Cooker Pineapple Pulled Pork Tacos Recipe

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This recipe for Slow Cooker Pineapple Pulled Pork Tacos is from Greenway Baptist Church Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Ingredients:
2.5 lbs. pork tenderloin
28 oz. can canned pineapple chunks with juice
1/4 cup soy sauce, gluten free
2 tbsp. apricot preserves
1/2 tsp. garlic powder
1/2 tsp. pepper

Pineapple BBQ Sauce:
3/4 cup ketchup
3/4 cup reserved pineapple chunks
3 tbsp. apricot preserves
3 tbsp. brown sugar
1 tbsp. white wine vinegar
2 tbsp. lime juice

Extras:
16 corn tortillas
cilantro
8 oz. goat cheese
green onions

Directions:
Directions:
In a large crockpot, place pork tenderloins. Combine pineapple juice from can, soy sauce, preserves, garlic powder and pepper in a medium-sized bowl and whisk to combine. Pour over pork tenderloins and add all but 3/4 cup pineapple chunks. (You will reserve these pineapples for the pineapple sauce.) Set slow cooker to Low for 6 - 8 hours. During the last 30 minutes, shred pork and let cook for the remaining time.

Pineapple BBQ sauce:
Combine all ingredients 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!

 

 

 

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