Grilled Pineapple and Pulled Pork Tacos with Cilantro Lime Slaw

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

Smoky pulled pork meets sweet grilled pineapple in soft corn tortillas topped with a tangy cilantro lime slaw for a balanced, vibrant taco experience. This bbq & smoked-inspired tacos & burritos ready in about 170 minutes pairs pork shoulder, smoked paprika, garlic powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, 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 pork shoulder
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 4 rings pineapple rings
• 12 pieces corn tortillas
• 2 cups shredded green cabbage
• 1/4 cup chopped cilantro
• 2 tbsp lime juice
• 2 tbsp mayonnaise
• 1 tsp honey
• 1 small, finely diced jalapeño

Instructions

1. Step 1: Preheat grill to medium-high heat (about 400°F). Rub 2 lbs pork shoulder with 2 tsp smoked paprika, 1 tsp garlic powder, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper. Drizzle 2 tbsp olive oil over pork and rub evenly.
2. Step 2: Place pork shoulder on grill and cook over indirect heat for 2-2.5 hours, turning every 30 minutes, until internal temperature reaches 195°F and meat is tender enough to shred.
3. Step 3: While pork cooks, grill 4 pineapple rings directly on the grill grates for 3 minutes per side until caramelized and grill marks appear; remove and chop into small pieces.
4. Step 4: In a bowl, combine 2 cups shredded green cabbage, 1/4 cup chopped cilantro, 2 tbsp lime juice, 2 tbsp mayonnaise, 1 tsp honey, and 1 small finely diced jalapeño. Toss well to make the slaw.
5. Step 5: When pork is done, shred it finely with two forks and mix in chopped grilled pineapple pieces.
6. Step 6: Warm 12 corn tortillas on the grill for 30 seconds per side until pliable and slightly charred.
7. Step 7: Assemble tacos by distributing the pulled pork and pineapple mixture evenly among tortillas, topping each with a generous spoonful of cilantro lime slaw, and serving immediately.