Believe me; you need to make these tacos. The pulled pork is easy to make, tastes delicious, and is worthy to be included in your Taco Tuesday rotation.
Pineapple Pork Tacos
If there is a cooking shortcut, you better believe I will find it, and my secret to making perfect fall-apart tender meat is the slow cooker. I’ve had great success with it for pork carnitas or BBQ pulled pork, but now these Pineapple Pork Tacos deserve a turn.
This isn’t your typical pulled pork taco; instead of traditional Mexican flavors like lime and cumin, this one gets slow-cooked in a tangy-sweet sauce made with pineapple juice and tomato paste.
So, how does one achieve tender pulled pork? You can start by cooking the meat low and slow. The longer meat cooks at a low temperature, the more moisture it retains, which is why slow cookers are perfect for the job!
It also helps to choose the right cut of meat; short ribs like the Asian Thai Rib Tacos or shoulder cut, which is what we use for this recipe, and the Tequila Lime Pulled Pork Tacos hold up well and make drool-worthy tender meat.
Tacos filled with tender pulled pork and fresh tangy-sweet pineapple pico de Gallo… Amazing! And you can make it happen with simple but flavorful ingredients.
Check the shopping list:
- Pork tenderloin: the slow cooker makes this lean cut super tender and moist. You can also use another cut like pork shoulder or butt.
- Pineapple chunks: they sweeten the sauce in the slow cooker and for the salsa.
- Honey: used to make the sauce that makes this pulled pork epic.
- Soy sauce: the salty addition to the sauce that also tenderizes the meat.
- Tomato paste: thickens the base of the sauce and adds flavor.
- Garlic: can one make a sauce without garlic?
- Ground black pepper: for seasoning.
- Pico de Gallo: mixed with pineapple, makes a terrific salsa.
- Tortillas: your favorite corn or flour tortillas, store-bought or homemade.
- Goat cheese: I use creamy goat cheese as a topping, but Cotija cheese can also be used.
- Cilantro: for a fresh final touch!
Remember to grab the ingredient measurements in the printable recipe card below.
How to Make Pulled Pork Tacos with Pineapple
These Pineapple Pork Tacos come together nicely and easily in the slow cooker. Set it to cook first thing in the morning, and by the time you get home, all you have to do is shred the pork, and dinner is ready!
Here’s the simple step-by-step:
- Prep the pork
Put the pork tenderloins in a slow cooker.
- Make the sauce
In a medium bowl, whisk together the pineapple juice from the can, soy sauce, honey, tomato paste, grated garlic, and pepper. Pour the sauce over the pork tenderloin.
- Add some of the pineapple
Add all but 1 cup (165 g) of the pineapple chunks into the slow cooker and reserve the remainder for the pico de gallo.
- Cook the pork
Cover and cook on high for 4 to 6 hours or on low for 8 to 10 hours.
- Shred the cooked pork
In the last hour, shred the pork with two forks and toss it in the sauce. Cover and continue cooking for the last hour.
- Make pineapple pico de Gallo
In a medium bowl, combine Pico de Gallo with the reserved pineapple chunks.
- Taco time!
Assemble pork tacos by layering some pulled pork on each tortilla and topping with pineapple pico de gallo, goat cheese, and cilantro.
Check out this quick video to see how to make these Pineapple Pork Tacos from start to finish. Drooling is allowed!
How to Shred Pork for Tacos
In the last hour of cooking, carefully shred the pork with two forks inside the slow cooker or place it on a cutting board. The meat should pull apart easily. Return it to the slow cooker, mix it with the sauce, and continue cooking for another hour.
Best toppings for Pineapple Pork Tacos
This depends on what kind of pork tacos you make, but I can guarantee two things almost every pork taco should have: fresh salsa and cheese!
Since these Pulled Pork Tacos have a tangy, sweet flavor from the sauce, I thought Pineapple Pico de Gallo would be appropriate, and my guess was correct!
The creamy goat cheese with the sweet pineapple and smoky pork… all of it combined is a mouthwatering combination that builds great tacos.
Other toppings for these tacos:
- Crumbled or shredded cheese
- Pineapple Salsa
- Sour cream
- Red onion
What to Serve with Pulled Pork Tacos
Now imagine enjoying all the incredible flavors and textures of these epic Pineapple Pork Tacos while you sip a Tequila and Coke cocktail! The bomb! And when it comes to sides, this tasty corn and tomato salad or this delicious roasted curried cauliflower are simply amazing!
Slow Cooker Pineapple Pulled Pork Tacos
For the pulled pork:
- 2 pounds pork tenderloin
- 1 can 28-ounce pineapple chunks, with juice
- ¼ cup soy sauce
- 2 tablespoons honey
- 1 can 4-ounce tomato paste
- 1 garlic clove, grated
- ½ teaspoon freshly ground black pepper
For the tacos:
- 1 cup Pico de Gallo
- 8 to 12 corn or flour tortillas, warmed
- 4 ounces goat cheese or cotija cheese, crumbled
- Chopped fresh cilantro
Make the pulled pork:
- Put the pork tenderloins in a slow cooker.
- In a medium bowl, whisk together the pineapple juice from the can, soy sauce, honey, tomato paste, grated garlic, and pepper. Pour the sauce over the pork tenderloin.
- Add all but 1 cup (165 g) of the pineapple chunks into the slow cooker and reserve the remainder for the pico de gallo.
- Cover and cook on high for 4 hours or on low for 8 to 10 hours. In the last hour, shred the pork with two forks and toss it in the sauce. Cover and continue cooking for the last hour.
Make the pineapple salsa:
- In a medium bowl, combine Pico de Gallo with reserved pineapple chunks.
- Assemble pork tacos by layering some pulled pork on each tortilla and topping with pineapple pico de gallo, goat cheese, and cilantro.