Pulled pork and pineapple slaw tacos [Recipe]


Pulled pork and pineapple slaw tacos [Recipe]

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Take a bite out of one of these mouthwatering pulled pork and pineapple slaw tacos. For more yum, giveaways and our food philosophy, check out MealsOnHeelsByMindy.com and Don't Worry Eat Happy!

Prep time: 10 minutes; cook time: 3 hours, 30 minutes

Yield: 6-8



  • 1 ancho chili, cored and seeded (if using dried chili, rehydrate with hot water for 15 minutes)
  • 2 ounces achiote paste (I like El Yucateco)
  • 1 ¼ cups fresh orange juice, strained and pulp removed
  • ¼ cup fresh lime juice
  • ¼ cup fresh grapefruit juice
  • 1 tablespoon apple cider vinegar
  • 5 cloves garlic, peeled and minced
  • 2 jalapeños, cored, seeded and minced
  • 2 teaspoons ground cumin powder
  • ½ teaspoon ground cinnamon
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • Pinch of granulated sugar
  • Pinch of salt
  • 2 bay leaves
  • 4 pounds pork shoulder, ask butcher to trim and quarter meat
  • Corn tortillas
  • Head of iceberg, rinsed, dried and leave separated


For pineapple slaw

  • 1 head of purple or green cabbage, shredded
  • 1 cup black beans, rinsed and heated through
  • 8 ounces pineapple chunks, diced into small pieces
  • ¼ cup rice vinegar
  • 3 tablespoons fresh squeezed lime juice
  • 1 tablespoon Extra Virgin olive oil
  • 1 tablespoon granulated sugar
  • ½ teaspoon salt
  • 3 tablespoons fresh cilantro leaves, rinsed, patted dry and chopped



  1. Break up achiote paste inside a mortar and pestle. Add sliced ancho chili and citrus juices. Set aside.
  2. Combine remaining marinade ingredients, except the bay leaves, in a large bowl. Add ancho paste mix to marinade. Whisk until thoroughly incorporated. Add bay leaves. Reserve 1 cup of marinade in a separate small bowl.
  3. Pour marinade over prepared and seasoned pork inside a glass bowl or large re-sealable baggy. Marinate overnight for best results or a minimum of 4 hours.
  4. Preheat oven to 275 degrees Fahrenheit.
  5. Wrap marinated pork in aluminum foil. Place inside a large baking pan or Dutch oven with lid on. Cook for 3.5 to 4 hours on low heat. While pork cooks, mix all slaw ingredients together in a large bowl. Cover and refrigerate.
  6. Check to see if pork is fork-tender and pulls apart easily. Remove from oven and allow to cool before handling. Using hands or two forks, shred meat into strips, approximately a quarter-inch thick. Remove and discard any excess fat.
  7. Pour remaining reserved achiote marinade over cooked pork. Season meat, again, with salt and pepper to taste.
  8. Serve pulled pork on corn tortillas or wrapped inside iceberg lettuce leaves topped with slaw.