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Spicy Pineapple Pork Tacos

Juicy, sweet and spicy pork tacos topped with a creamy, vibrant pineapple slaw. A healthy, flavor-packed Taco Tuesday meal. 

Course Main Course
Prep Time 10 minutes
Author Dani


Spicy Pineapple Pork Tacos

  • 3 pound pork shoulder bone in and fat trimmed
  • 1 can crushed pineapple 20 ounces
  • 3 adobo peppers plus 1 tablespoon sauce
  • 2 1 inch pieces fresh ginger
  • 1 tablespoon fresh garlic
  • 1/2 cup soy
  • 1/4 cup honey
  • 1/4 cup rice wine vinegar
  • juice of one lime
  • 1 tablespoon coconut oil
  • salt and pepper
  • 10-12 Corn Tortillas
  • Cilantro for garnish
  • Avocado slice for garnish

Creamy Pineapple Slaw

  • 1 bag broccoli slaw
  • 3 green onions diced
  • 1 small jalapeño diced some seeds removed*
  • 1/2 cup diced pineapple
  • 1/2 cup greek yogurt
  • 1 teaspoon rice wine vinegar
  • 3 tablespoons pineapple juice
  • 1 tablespoon fresh orange juice
  • 2 teaspoons honey
  • salt and pepper to taste


  1. For marinade, combine adobo peppers and sauce, fresh ginger, garlic, lime juice, soy, honey, and rice wine vinegar until peppers and ginger are broken down. Add in crushed pineapple and pulse until well combined. The mixture should still have bits of the crushed pineapple.
  2. Liberally salt and pepper pork shoulder. Either in crock pot (if it has searing function) or in separate pan, heat tablespoon of coconut oil. Sear pork on all sides (about 5 minutes per side). The pork should develop a nice golden brown crust on all side.
  3. In crockpot, combine seared pork and marinade. Cook on low for 7-9 hours, or until pork easily shreds with a fork.
  4. Once pork is completely cooked, use a fork to shred it entirely. Right before serving, turn on broiler to high and broil pork for 5-8 minutes, or until edges start to caramelize and char**

  5. For slaw, combine the greek yogurt, rice wine vinegar, orange and pineapple juices, and honey and whisk until well-combined. Add in salt and pepper. Taste and adjust seasonings as necessary.
  6. In a large bowl, combine broccoli slaw, green onions, jalapeño, and pineapple. Pour dressing over slaw and mix until the dressing evenly coats the slaw.***

  7. To assemble the tacos, first char the corn tortillas over open gas burner or in a heated pan on stove. Top with desired amount of charred pork and slaw. Garnish with cilantro and fresh avocado.

  8. Serve and enjoy! 

Recipe Notes

*When adding jalapeños, remember, the more seeds, the more spiced added. If you do not want it too spicy, remove most of the seeds.

**You do not need to broil the pork before serving, but it is highly recommended as it adds texture and additional flavor to the pork. 

***The slaw is best made the day before so it can sit overnight and the flavors can develop and deepen.