SLOW COOKER PINEAPPLE PULLED PORK TACOS

2.5 lbs. pork tenderloin

28 oz. canned pineapple chunks with juice

¼ cup soy sauce , gluten free

2 Tbsp. apricot preserves

½ tsp. garlic powder

½ tsp. pepper

Pineapple BBQ Sauce:

¾ cup ketchup

¾ cup reserved pineapple chunks

3 Tbsp. apricot preserves

3 Tbsp. coconut sugar or brown sugar

1 Tbsp. white wine vinegar

2 Tbsp. lime juice

Extras:

16 corn tortillas

Cilantro optional

8 oz. goat cheese optional

Green onions optional

See this recipe in Meal Plan #7

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.

For the 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! See this recipe in Meal Plan #7.

This Article And Recipe Adapted From This Site

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