Serves: 8 servings (2 tacos with 2½ ounces pork in each)
Ingredients
Pork:
3 lbs pork tenderloin
1 (28 oz) can pineapple chunks with juice
¼ cup low-sodium soy sauce
2 Tbsp apricot preserves
½ tsp garlic powder
½ tsp black pepper
Pineapple BBQ Sauce:
½ cup ketchup
¾ cup reserved pineapple chunks
2 Tbsp apricot preserves
3 Tbsp brown sugar
1 Tbsp white wine vinegar
juice of ½ lime
To serve:
16 (6-inch) tortillas
1 bunch cilantro, chopped
6 oz goat cheese, crumbled
8 green onions, chopped
Instructions
Place the pork tenderloin in a crock pot.
In a medium-sized bowl, combine the juice from the canned pineapple, along with the soy sauce, apricot preserves, garlic powder, and black pepper; whisk to combine and pour over the pork. Add all but ¾ cup of the pineapple chunks (reserve the rest, storing in fridge). Cook on low for 8-12 hours.
Remove pork to a cutting board and shred between two forks. Discard all liquid from the crock pot and return pork to the crock pot. Cover and continue cooking.
Meanwhile, combine all of the ingredients for the BBQ sauce in a blender or food processor and pulse until smooth. Pour over the pork and gently mix to coat pork, or alternately, serve on the side or drizzled over the top of the pork.
Serve pork in tortillas topped with cilantro, goat cheese, and green onions.