Take-out Tuesday, Slow Cooker Pineapple Pork Tenderloin Tacos

the Painted Apron

4 years ago

I love, love to use my slow cooker,

it is such a great feeling knowing that dinner is cooking itself!

Plus it will keep your kitchen cool in the summer

and promise you a warm pot of comfort in the winter…

Change up your Taco Tuesday

with pork tenderloin & pineapple tacos!

Simple ingredients magically transformed in your slow cooker

for a family friendly, easy and delicious dinner

The pork tenderloin cooks low and slow,

bubbling away all day in a sweet and tangy bath

of soy sauce, pineapple juice, apricot preserves, pepper,

garlic, and pineapple chunks

Near the end of cooking time,

shred the pork with 2 forks right inside the slow cooker

Let it keep simmering away

while you make the Pineapple BBQ Sauce for serving~

Put the ketchup, reserved pineapple chunks, more apricot preserves,

white vinegar, brown sugar and lime juice

into a food processor or blender

Puree until smooth

You can use corn tortillas or flour tortillas

I used flour tortillas that I lightly browned and kept warm until serving

Place shredded meat and pineapple down the center of tortillas

Top meat with sauce and green onions

Fold one side of tortilla over meat forming a taco

Serve with a crunchy slaw like this

Easy Asian Salad with Sesame Dressing

Slow Cooker Pineapple Pork Tenderloin Tacos

Pork tenderloin is cooked low and slow in a Asian pineapple sauce, then shredded and served in tortillas with an apricot BBQ sauce…an easy busy day supper!

Course Main Course, slow cooker

Cuisine American

Keyword crock pot meal, pork and pineapple tacos, pork tenderloin, slow cooker dinner, slow cooker pork tacos

Prep Time 15

Cook Time 11 7

Servings 6

Equipment

6 qt. slow cooker

Ingredients

Pineapple Pork

2 pork tenderloins, about 2 lbs
2/3 can 21 oz., pineapple chunks or rings in juice, reserve other 1/3 of pineapple for sauce
1/4 cup soy sauce
3 Tbsp apricot preserves
1 tsp garlic powder
1 tsp black pepper

Apricot Pineapple BBQ Sauce

1/2 cup ketchup
1/3 can pineapple chunks
1/4 cup apricot preserves
14 cup brown sugar
1 Tbsp white wine vinegar
1 1/2 Tbsp lime juice

Tacos

6" flour tortillas, plan on 2-3 per person*
chopped green onions for garnish

Instructions

Pineapple Pork

Drain juice from pineapple can and place in a large measuring cup. Cut pineapple rings into chunks if necessary
Add soy sauce, apricot preserves, garlic and pepper and stir to combine.
Spray slow cooker with cooking spray and add tenderloins
Put pineapple chunks on meat
Pour sauce mixture over all.
Cover and cook on low for 6 1/2 hours
Uncover and shred meat with two forks inside slow cooker, place cover back on and continue to cook for 30 more minutes

Apricot Pineapple BBQ Sauce

Put all ingredients into a food processor or blender and puree until smooth. Set aside until serving.

Tacos

Saute flour tortillas in butter and olive oil in a skillet over medium heat until they begin to turn golden and puff up a little, flip and cook the other side. Drain on paper towels. Wrap in foil to keep warm until serving or reheat in foil before serving.
Remove pork from liquid in the slow cooker and place in a serving bowl. Using tongs, place a generous amount of meat on half of a tortilla, top with Apricot Pineapple BBQ sauce and fold other half of tortilla over filling forming a taco. Garnish with green onions
Serve with a crispy slaw