Island-Spiced Pulled Pork Tacos with Pineapple Slaw

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender slow-cooked pulled pork accented with Caribbean spices, served in soft tortillas topped with a tangy pineapple and cabbage slaw. This latin american-inspired pork ready in about 500 minutes pairs pork shoulder, brown sugar, ground allspice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 8, 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.

Prep: 20 min Cook: 480 min Serves 8 Latin American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, mix 2 tbsp brown sugar, 1 tsp ground allspice, 1/2 tsp ground cinnamon, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and 1/2 tsp black pepper. Rub this spice mix evenly over 2 lbs pork shoulder.
  2. Step 2: Place the seasoned pork shoulder in a slow cooker with 1/4 cup apple cider vinegar and 1/2 cup water. Cover and cook on low for 8 hours until the pork is very tender and shreds easily.
  3. Step 3: While the pork cooks, prepare the slaw by combining 1 cup finely chopped pineapple, 2 cups shredded green cabbage, 1/4 cup thinly sliced red onion, 3 tbsp lime juice, and 1 tbsp honey in a bowl. Toss well and refrigerate.
  4. Step 4: After cooking, shred the pork with two forks and mix with the cooking juices for extra flavor.
  5. Step 5: Warm 8 corn tortillas on a dry skillet over medium heat for about 30 seconds per side until pliable and slightly toasted.
  6. Step 6: Assemble tacos by placing a generous scoop of pulled pork onto each tortilla, topping with pineapple slaw and 1 tbsp chopped fresh cilantro. Serve immediately.

Frequently asked questions

How long does Island-Spiced Pulled Pork Tacos with Pineapple Slaw take to make?

Total time is about 500 minutes (20 min prep + 480 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Island-Spiced Pulled Pork Tacos with Pineapple Slaw?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pork shoulder from drying out.

Can I substitute ingredients in Island-Spiced Pulled Pork Tacos with Pineapple Slaw?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Island-Spiced Pulled Pork Tacos with Pineapple Slaw for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Island-Spiced Pulled Pork Tacos with Pineapple Slaw?

Latin American pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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