- 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.
- 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.
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Recipe adapted from: https://www.delish.com/cooking/recipe-ideas/recipes/a46601/pulled-pork-tacos-with-pineapple-slaw-recipe/