Taco-Style Pulled Pork with Pineapple Salsa and Cilantro Lime Slaw

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-11 · Updated 2026-07-11

Slow-cooked pulled pork seasoned with smoky spices, paired with a fresh pineapple salsa and tangy cilantro lime slaw for vibrant street taco flavors. This mexican-inspired pork ready in about 500 minutes blends chili powder, smoked paprika, ground cumin into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 520 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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

• 3 lbs pork shoulder, trimmed and cut into 3-inch pieces
• 2 tbsp chili powder
• 1 tbsp smoked paprika
• 1 tbsp ground cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 cup chicken broth
• 1 cup pineapple, diced
• 1/2 cup red bell pepper, diced
• 1/4 cup red onion, finely diced
• 1 jalapeño, seeded and minced
• 1/4 cup fresh cilantro, chopped
• 2 tbsp lime juice
• 3 cups green cabbage, shredded
• 1/4 cup mayonnaise
• 1/4 cup Greek yogurt
• 12 small corn tortillas

Instructions

1. Step 1: Combine 2 tbsp chili powder, 1 tbsp smoked paprika, 1 tbsp cumin, 1 tsp garlic powder, 1 tsp onion powder, 1 1/2 tsp salt, and 1 tsp black pepper in a small bowl. Rub this spice mix all over 3 lbs pork shoulder pieces.
2. Step 2: Place the pork in a slow cooker with 1 cup chicken broth. Cover and cook on low for 8 hours until pork is tender and shreds easily.
3. Step 3: While pork cooks, prepare pineapple salsa by mixing 1 cup diced pineapple, 1/2 cup diced red bell pepper, 1/4 cup finely diced red onion, 1 minced jalapeño, 1/4 cup chopped cilantro, and 2 tbsp lime juice in a bowl. Refrigerate until serving.
4. Step 4: For slaw, combine 3 cups shredded green cabbage, 1/4 cup mayonnaise, and 1/4 cup Greek yogurt in a bowl. Toss well and season with salt to taste.
5. Step 5: When pork is done, shred it with two forks and stir to coat with cooking juices. Warm 12 small corn tortillas in a skillet.
6. Step 6: Assemble tacos by layering pulled pork, pineapple salsa, and cilantro lime slaw on each tortilla. Serve immediately.