Pulled Pork Tacos with Pineapple Slaw

Pulled Pork Tacos with Pineapple Slaw

Course Entree, Main Dish
Cuisine Modern Australian, Sth American
Servings 8


  • 2 kg pork shoulder
  • 1 cup barbecue sauce
  • 1/2 cup brown sugar
  • Juice of 3 limes divided
  • 2 tbsp garlic powder
  • 2 tbsp chili powder
  • 2 tsp cayenne pepper
  • 1/2 head cabbage shredded
  • 1 whole pineapple cut and diced
  • 2 tbsp extra-virgin olive oil
  • 1/2 small red onion sliced
  • 2 green onions sliced
  • 1 tsp crushed red pepper flakes
  • 8 corn tortillas


  • In a 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.
  • Cook on high for 5 to 6 hours or on low 8 to 9 hours, until tender, then shred.
  • When ready to eat, make pineapple slaw: Combine cabbage, pineapple, remaining lime juice, olive oil, red onions, green onions, and red pepper flakes.
  • Top tortillas with shredded pork and pineapple slaw.


If you don't have a slow cooker, place the pork in a roasting pan and cook at 110 - 120C for 5 - 6 hours or until falling apart when pulled with forks. If the pork starts to brown too much while cooking cover loosely with foil.
Tried this recipe?Let us know how it was!
Posted on Categories Pork