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Slow Cooker Pineapple Pulled Pork Tacos
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Serves 8 |
Sweet, savory, tangy and so easy.
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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!
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Slow Cooker Pineapple Pulled Pork Tacos
Serves 8
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!
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