Slow-Cooked Pulled Pork Tacos with Pineapple Slaw

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

Tender slow-cooked pulled pork served in soft tortillas with a tangy pineapple and cabbage slaw for a bright contrast. This mexican-inspired pork ready in about 500 minutes pairs smoked paprika, ground cumin, 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 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.

Prep: 20 min Cook: 480 min Serves 4 Mexican cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, mix 1 tbsp smoked paprika, 1 tsp ground cumin, 1 tsp garlic powder, 1 1/2 tsp kosher salt, and 1/2 tsp black pepper. Rub this spice mix evenly over 2 lbs pork shoulder chunks.
  2. Step 2: Place the seasoned pork and 1 medium quartered yellow onion into a slow cooker. Pour 1 cup chicken broth over the pork. Cover and cook on low for 8 hours until pork is very tender and shreds easily.
  3. Step 3: While pork cooks, in a bowl combine 2 cups thinly sliced green cabbage, 1/2 cup finely chopped pineapple chunks, 2 tbsp fresh lime juice, 2 tbsp chopped cilantro, 1 small minced jalapeño (seeded), and 1/4 cup mayonnaise. Toss well and refrigerate until serving.
  4. Step 4: Once pork is done, shred it with two forks directly in the slow cooker to soak up the juices.
  5. Step 5: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
  6. Step 6: Assemble tacos by filling each tortilla with a generous scoop of pulled pork and topping with pineapple slaw for a refreshing, tangy crunch.

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Frequently asked questions

How long does Slow-Cooked 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 Slow-Cooked 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 smoked paprika from drying out.

Can I substitute ingredients in Slow-Cooked 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 Slow-Cooked Pulled Pork Tacos with Pineapple Slaw for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Slow-Cooked Pulled Pork Tacos with Pineapple Slaw?

Mexican 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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