Pulled Pork Tacos with Pineapple Slaw

Recipe by Don Miguel

This meaty and fruity coastal style taco recipe is easy to assemble with freshly prepared pork and pineapple. Simple, but full of complex flavor, our Pulled Pork Tacos with Pineapple Slaw will satisfy anyone who is lucky enough to be at your house on Taco Tuesday.


  • 4.5 Pounds Pork Shoulder
  • 3 Limes Juiced
  • 1/2 Head of Cabbage Shredded
  • 1 Pineapple Cut and Diced
  • 1/2 Small Red Onion Sliced
  • 2 Green Onions Sliced
  • 8 Corn Tortillas
  • 1 Cup Barbecue Sauce
  • 1/2 Cup Brown Sugar
  • 2 Tablespoons Garlic Powder
  • 2 Tablespoons Chili Powder
  • 2 Tablespoons Extra-Virgin Olive Oil
  • 2 Teaspoons Cayenne Pepper
  • 1 Teaspoon Red Pepper Flakes


  1. In a 6-quart slow-cooker, add pork. In a medium bowl, combine barbecue sauce, brown sugar, juice of 2 limes, garlic powder, chili powder, and cayenne, then mix together into a thick paste and spread all over pork.
  2. Cook on high for 5 to 6 hours or on low 8 to 9 hours, until tender, then shred.
  3. Now were going to make the pineapple slaw. Assemble cabbage, pineapple, remaining lime juice, red onions, green onions, olive oil and red pepper flakes.
  4. Finish by topping the tortillas with shredded pork and pineapple slaw.