1 (2-pound/1 kg) pork tenderloin
1 can (28-ounce/795 g) pineapple chunks, with juice
1/4 cup (60 ml) soy sauce
2 tablespoons (20 g) honey
1 can (4-ounce/115 g) tomato paste
1 garlic clove, grated
1/2 teaspoon freshly ground black pepper
1 cup (240 g) Pico de Gallo
8 to 12 corn tortillas
4 ounces (115 g) goat cheese, crumbled
Chopped fresh cilantro

Put the pork tenderloin in a slow cooker.

In a medium bowl, whisk together the pineapple juice from the can, soy sauce, honey, tomato paste, grated garlic, and pepper. Pour the sauce over the pork tenderloin. Add all but 1 cup (165 g) of the pineapple chunks to the slow cooker and reserve the remainder for the pico de gallo.

Cover and cook on high for 4 hours or on low for 8 to 10 hours. In the last hour, shred the pork with two forks and toss it in the sauce. Cover and continue cooking for the last hour.

In a medium bowl, combine the pico de gallo and the reserved pineapple chunks.

Assemble the tacos by layering some pulled pork on each tortilla and topping with pineapple pico de gallo, goat cheese, and cilantro.

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