Believe me, you need to make these pineapple pulled pork tacos: they come together easily, taste delicious, and are worthy of being 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 that tenderizes the meat and makes it super tasty!
Ingredients
Choosing the right cut of meat helps to get tender tacos. In this recipe, I use pork tenderloin, but pork shoulder and butt also work great. Pineapple chunks and honey add a sweet note, while soy sauce balances the flavor and tenderizes the meat. I also use tomato paste to thicken the sauce and add extra flavor.
How to Make Pulled Pork Tacos with Pineapple
Follow these steps and check the recipe video to get delicious pineapple pulled pork tacos:
- Make the sauce.
Whisk pineapple juice, soy sauce, honey, tomato paste, grated garlic, and pepper. - Cook.
In the slow cooker, combine the pork tenderloin with the sauce and the pineapple chunks. Cook on high for 4 to 6 hours or on low for 8 to 10 hours. In the last hour, shred the pork and keep cooking. - Make pineapple pico de gallo.
Combine the remaining pineapple chunks with pico de gallo to create a delicious topping. Assemble the tacos and enjoy!
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.
What to Serve with Pulled Pork Tacos
Enjoy all the incredible flavors and textures of these epic pineapple pork tacos while you sip a tequila and Coke cocktail or a pineapple jalapeño margarita. For sides, this tasty corn and tomato salad and this roasted curried cauliflower are amazing.
Slow Cooker Pineapple Pulled Pork Tacos
Watch how it’s made:
Ingredients
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
Instructions
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.
Serve:
- Assemble pork tacos by layering some pulled pork on each tortilla and topping with pineapple pico de gallo, goat cheese, and cilantro.
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Debbie E. says
We made this for a taco get together and everyone went nuts over it!!! Making it again tomorrow night 😉
Debbie E. says
This is the second time we’re making this tonight… Everyone raved about it the first time we made it.. We use pork shoulder instead of the tenderloin…
Justine says
Loved these! Loved the flavor and they were super easy to make.