Pineapple & Pulled Pork Tacos

If you could only live off of one food for the rest of your life, what would it be?

That’s an easy answer for me: tacos.

There are so many different tacos to choose from, and my personal favorite are fish, shrimp, and pork. I’ve even been known to dive head first into a few lengua tacos (cow tongue). I’m a taco eating champ, and could put down probably a half a dozen tacos in one sitting.

I’ve made quite a few different version of chicken & pork tacos in the crockpot over the last few year. Pork tacos are simple, just season a pork shoulder and let it go in a slow cooker throughout the day. Discard the 2-3 bones and shred. I usually mix the shredded pork with a sauce, but it’s good on its own , too. You can also just top them with a sauce later on!

The two things you need to know about pork tacos:

• Always double up your corn tortillas. You tacos will fall apart if you just use one.
• Always use a pork shoulder roast. It gives you just enough meat and doesn’t dry out like chops or tenderloin will.

This taco meat includes a sweet and tangy pineapple sauce. It’s not spicy, and not really Mexican flavored either. I’m thinking it’s more along the lines of Hawaiian flavored tacos.

I topped mine with cotija, cilantro and the ketchupy-pineapple sauce. I like the bite of the cilantro and all the sweet deliciousness of the pineapple. Serve with some chips and salsa and you’ve got yourself the best meal for a taco Tuesday—or taco everyday.

Pineapple & Pulled Pork Tacos

• Servings: 8-10
• Time: 6 hrs
• Difficulty: Easy
• Print

Sweet and tangy pulled pork tacos with pineapple, cheese and cilantro.

Ingredients

• 3-4 lb. pork shoulder
• 28 oz. pineapple chunks, with juice (don’t drain!)
• 1/4 cup soy sauce
• 2 TBS. apricot preserves
• 1/2 tsp garlic powder
• salt & pepper
• Corn tortillas, for serving
• Cotija, chopped cilantro, for topping

For the Pineapple BBQ sauce:

• 3/4 cup ketchup
• 3 TBS. apricot preserves
• 3 TBS. brown sugar
• 1 TBS. white wine vinegar
• 2 TBS. lime juice

Directions

1. Place pork shoulder in a large crockpot. In a small bowl, stir together pineapple juice from can, soy sauce, preserves, garlic powder, salt and pepper. Pour over pork and add all but 3/4 of a cup of pineapple chunks.
2. Heat on low for 6-8 hours.
3. Meanwhile, make the pineapple barbecue sauce: stir together ketchup, preserves, brown sugar, vinegar and lime juice until well combined.
4. Shred pork with two forks and discard any bones. Toss with barbecue sauce or serve on the side.