February 20, 2020

Pulled Pork Tacos with Pineapple Slaw

Pulled Pork Tacos with Pineapple Slaw

Course Entree, Main Dish
Cuisine Modern Australian, South 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.