- Yield: 8 Servings
- 2 to 3 pounds pork tenderloin
- 1 to 2 teaspoons Himalayan pink salt
- ¼ teaspoon black pepper
- 1 cup red enchilada sauce
- 1 cup light brown sugar
- 1 garlic clove, minced (½ teaspoon)
- 2 tablespoons pineapple juice (from the can of pineapple)
- Cooked rice, for serving
- Canned pineapple chunks, for serving
- Chopped green onions, for serving
- Chow mein noodles, for serving
- Optional toppings: canned mandarin oranges, sliced olives, chopped red bell peppers, shredded cheese, cashews
How to Make It
- Place the pork and ¼ cup water in a slow cooker. Pierce the meat with a fork several times and then sprinkle with the salt and pepper. Cover and cook on High for 4 to 6 hours or Low for 7 to 8 hours, or until the meat begins to fall apart.
- In a small saucepan, combine the enchilada sauce, brown sugar, garlic, and pineapple juice. Bring to a light boil over medium heat, stirring continuously. Reduce the heat to low and simmer for 3 to 5 minutes, or until the sauce begins to thicken.
- Remove the pork from the slow cooker and shred the meat, discarding the fat. Return the shredded pork to the slow cooker and add the sauce. Turn the slow cooker to Warm until ready to serve.
- Serve the sweet pork over rice and top with pineapple, green onions, and chow mein noodles. Add additional toppings, if desired.