These slow-cooked pulled pork tacos are perfect for Taco Tuesday and something the whole family will love! Served with red cabbage for a bit of crunch and an easy grilled pineapple salsa, they’re the perfect thing for any time of the year!
The best way I can describe this recipe is ‘Texas BBQ’ meets ‘Mexican Street Food’…I don’t know about you, but I think that sounds pretty good! And I’m sure you will love these tacos once you try them!
How to Make Pulled Pork
Making pulled pork couldn’t be much easier! All you need to do is put your pork into the slow cooker and combine the remaining ingredients in a bowl and pour over pork. Slow cook for 8 hours and remove from slow cooker. Shred and return back to the sauce! See? You barely have to lift a finger…A great idea is to put it on before you go to work. That way, dinner will be basically finished by the time you get back home!
Components
Pulled Pork – This pulled pork is an American BBQ-style pulled pork. It’s not Mexican flavoured, nor is it spicy. It also works great in a lot of other dishes!
Grilled Pineapple Salsa – Why is it grilled, you ask? Because grilling the pineapple brings such a deliciously sweet caramelised flavour that perfectly balances the pork! In my humble opinion, the pineapple salsa brings this dish together!
Cabbage – The cabbage is there for a bit of crunch and to add some texture to the tacos. I like to use red cabbage for a nice pop of colour, but any cabbage is fine.
Tortillas – Feel free to use any kind of tortillas you like!
Will There be Leftover Pulled Pork?
Yes, there will be leftovers. But I seriously doubt that that’s a bad thing! Besides, pulled pork is easy to use up! Try adding to a fresh bread roll with coleslaw. Here are some more great ways to use up the leftovers…
If none of these recipes interests you, the pulled pork with keep for 5 days in the fridge or 3 months in the freezer!
Pulled Pork Tacos with Pineapple Salsa
Equipment
- Slow Cooker
Ingredients
For the Pork
- 1 medium boneless, skinless, rolled pork shoulder
- 1 onion finely diced
- 2 cloves garlic finely diced
- 1 cup barbecue sauce
- 1 cup beef stock
- ¼ cup brown sugar
- 2 tbsp worcestershire sauce
- 1 tsp smoked paprika
- salt & pepper to taste
For the Salsa
- 1 tbsp oil
- 1½ cups pineapple finely diced (see notes)
- ⅛ cup small red onion finely diced
- ¼ cup red capsicum finely diced
- ¼ cup spring onions sliced
To Serve
- 8 flour tortillas
- 150g red cabbage sliced
Instructions
Pulled Pork
- Place pork in slow cooker. Combine onion, garlic, bbq sauce, stock, worcestershire sauce and paprika in a bowl and stir. Pour over pork and slow cook for 8 hours.
- Remove pork and, using two forks, shred. Set Aside. Pour sauce through a fine colander and discard onion. Pour back into slow cooker and season to taste with salt and pepper. Add in shredded pork. Stir to coat the pork evenly with sauce.
Pineapple Salsa
- Add oil to frying pan on medium-high heat and add pineapple. Cook, stirring occasionally, until pineapple caramelises and starts to colour. Add remaining ingredients and cook for 2 minutes. Spoon into serving bowl.
To Serve
- Warm up tortillas by either placing them in the microwave for 30 seconds or by lightly grilling them on both sides. Top with cabbage, pulled pork and pineapple salsa. Serve.
Notes
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These tacos look amazing Keeley. Thanks for a great recipe.
Thanks Megan! They are a new family favourite! 😉