Slow Cooker Pineapple and Pork Tacos
Ingredients
- 2 lb pork tenderloin
- 10 oz can red enchilada sauce
- 20 oz can crushed pineapple in juice
- 1 red onion diced
- 12 taco shells or flour tortillas
- Juice of ½ lime about 2 T
- ¼ C cilantro chopped
- Optional toppings: salsa verde guacamole, sour cream, fresh pineapple
Instructions
- Place pork tenderloin in slow cooker. Add onion, enchilada sauce and pineapple. Cover and cook 6-7 hours on low in slow cooker.
- After 6-7 hours, remove pork and shred using 2 forks. Place shredded pork back into slow cooker, cover and return setting to low for 30 minutes.
- After 30 minutes, stir in lime juice and cilantro.
- To assemble, place shredded mixture into tortillas or taco shells with desired toppings.