Game Day Goodie: Slow Cooker Pineapple Pulled Pork Tacos
Crockpots for the win! This one is for you busy bees out there. If you saw the end product, you would be shocked that the prep time is only 15 minutes. These tacos provide 39 grams of protein per serving! Protein is great for blood sugars, staying fuller longer, and rebuilding and repairing your tissues and more.
What you will need
2.5 lbs. pork tenderloin
28 oz. 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
16 corn tortillas
optional: cilantro, green onions, and goat cheese
Pineapple BBQ Sauce:
3/4 cup ketchup
3/4 cup pineapple chunks
3 tbsp. apricot preserves
3 tbsp. coconut sugar or brown sugar
1 tbsp. white wine vinegar
2 tbsp. lime juice
Place pork tenderloins in a large crockpot.
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 ¾ 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.
Combine all sauce ingredients in a food processor or blender and puree until smooth. (Optional: heat in a sauce pan to warm before serving.)
Serve in corn tortillas and top with your favorite toppings!