• In a large crockpot place pork tenderloins.
• Combine pineapple juice from can, soy sauce, preserves, Olivia's Habanero Olive Oil, garlic powder and pepper in a medium-sized bowl and whisk to combine. Pour over pork tenderloins and add all but ¾ c. pineapple chunks. You will reserve these pineapples for the pineapple sauce.
• Set slow cooker to Low for 6-8 hours.
• During the last 30 minutes shred pork and let cook for the remaining time.

For the Pineapple BBQ Sauce

• Combine all ingredients in a food processor or blender and puree until smooth.
• Drain excess liquid from the shredded pork in the slow cooker.
• Serve pork in corn tortillas with cilantro, goat cheese, green onions and pineapple sauce. Enjoy!