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
Sweet and tangy pulled pork tacos with pineapple, cheese and cilantro.
- 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
- 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.
- Heat on low for 6-8 hours.
- Meanwhile, make the pineapple barbecue sauce: stir together ketchup, preserves, brown sugar, vinegar and lime juice until well combined.
- Shred pork with two forks and discard any bones. Toss with barbecue sauce or serve on the side.