Pulled Pork Tacos with Pineapple Slaw
  • 2kg pork shoulder
  • 1cup barbecue sauce
  • 1/2cup brown sugar
  • Juice of 3 limesdivided
  • 2tbsp garlic powder
  • 2tbsp chili powder
  • 2tsp cayenne pepper
  • 1/2 head cabbageshredded
  • 1 whole pineapplecut and diced
  • 2tbsp extra-virgin olive oil
  • 1/2 small red onionsliced
  • 2 green onionssliced
  • 1tsp crushed red pepper flakes
  • 8 corn tortillas
  1. 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.
  2. Cook on high for 5 to 6 hours or on low 8 to 9 hours, until tender, then shred.
  3. When ready to eat, make pineapple slaw: Combine cabbage, pineapple, remaining lime juice, olive oil, red onions, green onions, and red pepper flakes.
  4. Top tortillas with shredded pork and pineapple slaw.
Recipe Notes

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.