Slow Cooker Pineapple Pulled Pork Tacos
These Slow Cooker Pineapple Pulled Pork Tacos recipe is the hands-off taco night meal you've been looking for!
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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.
Nutrition
Serving: 2 tacos | Calories: 564kcal | Carbohydrates: 55g | Protein: 56g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 160mg | Sodium: 1435mg | Potassium: 1500mg | Fiber: 5g | Sugar: 46g | Vitamin A: 1096IU | Vitamin C: 28mg | Calcium: 106mg | Iron: 4mg
