Dominican-Inspired Pulled Pork Tacos with Pineapple Slaw

By AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

Tender slow-cooked pulled pork infused with citrus and spices, served in warm tortillas topped with a tangy pineapple and cabbage slaw. This Caribbean-inspired pork recipe, ready in about 500 minutes, pairs pork shoulder, orange juice, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs, boneless pork shoulder
• 1/2 cup orange juice
• 1/4 cup lime juice
• 4 minced garlic cloves
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 2 cups thinly shredded small green cabbage
• 1 cup finely diced fresh pineapple
• 1/4 cup finely chopped red onion
• 2 tbsp chopped fresh cilantro
• 3 tbsp mayonnaise
• 1 tbsp apple cider vinegar
• 8 small corn tortillas

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a slow cooker, combine 2 lbs boneless pork shoulder with 1/2 cup orange juice, 1/4 cup lime juice, 4 minced garlic cloves, 1 tsp ground cumin, 1 tsp dried oregano, 1 tsp smoked paprika, 1 1/2 tsp salt, and 1/2 tsp black pepper. Cook on low for 8 hours until pork is tender and easily shredded.
2. Step 2: While pork cooks, prepare slaw by mixing 2 cups thinly shredded green cabbage, 1 cup finely diced fresh pineapple, 1/4 cup finely chopped red onion, 2 tbsp chopped fresh cilantro, 3 tbsp mayonnaise, and 1 tbsp apple cider vinegar in a bowl. Toss well and refrigerate.
3. Step 3: Once pork is done, shred with two forks and stir it in the cooking juices to keep moist.
4. Step 4: Warm 8 small corn tortillas on a dry skillet over medium heat for 30 seconds per side until pliable and slightly charred.
5. Step 5: Assemble tacos by filling each tortilla with 1/4 cup pulled pork and topping with 2 tbsp pineapple slaw. Serve immediately for a vibrant, tangy taco experience.