Smoked Pineapple and Pork Tacos with Cilantro Lime Slaw

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender smoked pork paired with caramelized pineapple and crisp cilantro lime slaw wrapped in warm corn tortillas for a smoky tropical taco. This Mexican-inspired pork recipe, ready in about 320 minutes, pairs pork shoulder, pineapple slices, smoke chips 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.

Prep: 20 min Cook: 300 min Serves 6 Mexican cuisine 420 cal/serving

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Ingredients

2 lbs, trimmed and cut into chunks pork shoulder
6 slices, fresh pineapple slices
1 cup, soaked in water for 30 minutes smoke chips
12 small corn tortillas
2 cups, shredded green cabbage
1/2 cup, chopped fresh cilantro
2 tbsp lime juice
1/4 cup mayonnaise
1 tbsp honey
1 tsp ground cumin
1 tsp, divided salt
1/2 tsp black pepper

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Instructions

Step 1: Preheat smoker to 225°F using 1 cup soaked smoke chips. Season 2 lbs pork shoulder chunks with 1/2 tsp salt, 1/2 tsp black pepper, and 1 tsp ground cumin.
Step 2: Place pork in smoker and smoke for 4-5 hours until tender and internal temperature reaches 195°F.
Step 3: During the last 30 minutes, grill 6 pineapple slices over medium heat for 3 minutes per side until caramelized and slightly charred.
Step 4: While pork smokes, prepare slaw by mixing 2 cups shredded green cabbage, 1/2 cup chopped fresh cilantro, 2 tbsp lime juice, 1/4 cup mayonnaise, 1 tbsp honey, and 1/2 tsp salt in a bowl. Toss well.
Step 5: Once pork is done, shred it finely with two forks and mix with chopped grilled pineapple.
Step 6: Warm 12 corn tortillas on a hot skillet for 30 seconds each side. Fill each tortilla with a scoop of shredded pork and pineapple mixture, then top with a generous spoonful of cilantro lime slaw. Serve immediately.