Slow Cooker Pineapple Pulled Pork Tacos

• Gluten free

• Meat

  • 2 lb Pork tenderloin

• Produce

  • 1 Cilantro
  • 1/2 tsp Garlic powder
  • 1 Green onions
  • 1 28oz. can Pineapple chunks, with juice
  • 3/4 cup Reserved pineapple chunks

• Condiments

  • 5 tbsp Apricot conserve
  • 3/4 cup Ketchup
  • 1 Lime juice
  • 1/4 cup Soy sauce, gluten-free

• Baking & Spices

  • 3 tbsp Brown sugar
  • 1/2 tsp Pepper

• Oils & Vinegars

  • 1 tbsp White wine vinegar

• Bread & Baked Goods

  • 1 Corn tortillas

• Dairy

  • 1 Goat cheese

Found on glutenfreewithlb.com

Description

Ingredients

• 2-3 lbs. pork tenderloin
• 1-28oz. can pineapple chunks with juice
• ¼ c. soy sauce, gluten free
• 2 T. apricot preserves
• ½ t. garlic powder
• ½ t. pepper
• ¾ c. ketchup
• ¾ c. reserved pineapple chunks
• 3 T. apricot preserves
• 3 T. brown sugar
• 1 T. white wine vinegar
• 1 lime, juice
• Corn Tortillas
• Cilantro
• Goat Cheese
• Green Onions

Directions

• In a large crockpot place pork tenderloins.
• 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 c. pineapple chunks. You will reserve these pineapples for the pineapple sauce.
• Set slow cooker to Lo for 6-8 hours.
• During the last 30 minutes shred pork and let cook for the remaining time.
• 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!

Nutrition