recipe images

pulled pork tacos
with pineapple slaw


Prep Time

Cook Time

  1. 4 lb. pork shoulder
  2. 1 c. barbecue sauce
  3. 1/2 c. brown sugar
  4. Juice of 3 limes, divided
  5. 2 tbsp. garlic powder
  6. 2 tbsp. chili powder
  7. 2 tsp. cayenne pepper
  8. 1/2 head cabbage, shredded
  9. 1 whole pineapple, cut and diced
  10. 2 tbsp. extra-virgin olive oil
  11. 1/2 small red onion, sliced
  12. 2 green onions, sliced
  13. 1 tsp. crushed red pepper flakes
  14. 8 corn tortillas


  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. 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.

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Recipe adapted from: