Spiced Rum Pineapple Pulled Pork Tacos

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

Tender pulled pork simmered in a spiced rum and pineapple sauce, served in soft corn tortillas with fresh cilantro and tangy slaw. This Mexican recipe, ready in about 255 minutes, pairs pork shoulder, spiced rum, pineapple juice 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
• 1/3 cup spiced rum
• 1 cup pineapple juice
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 4 garlic cloves, minced
• 1 1/2 tsp salt
• 1 tsp black pepper
• 12 corn tortillas
• 1/4 cup cilantro leaves
• 2 cups red cabbage, shredded
• 2 tbsp lime juice
• 1 tbsp olive oil

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Instructions

1. Step 1: In a slow cooker, combine 2 lbs pork shoulder, 1/3 cup spiced rum, 1 cup pineapple juice, 1 tsp ground cumin, 1 tsp smoked paprika, 4 minced garlic cloves, 1 1/2 tsp salt, and 1 tsp black pepper. Stir to coat the pork evenly.
2. Step 2: Cover and cook on low for 8 hours or on high for 4 hours until the pork is tender and pulls apart easily with two forks.
3. Step 3: While the pork cooks, mix 2 cups shredded red cabbage with 2 tbsp lime juice and 1 tbsp olive oil in a bowl. Toss well and set aside for slaw.
4. Step 4: Once the pork is done, shred it inside the slow cooker and stir it into the cooking juices to soak up flavor.
5. Step 5: Warm 12 corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
6. Step 6: Assemble tacos by placing a generous scoop of pulled pork on each tortilla, topping with a spoonful of cabbage slaw and sprinkling 1/4 cup fresh cilantro leaves evenly across the tacos.