Pulled Pork Tacos with Pineapple Slaw
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Lindsay Funston
You'll want to use the pineapple slaw on everything.
Ingredients
1 4-pound pork shoulder
1 c. barbecue sauce
1/2 c. brown sugar
Juice of 3 limes
2 tbsp. garlic powder
2 tbsp. chili powder
2 tsp. cayenne
1/2 head cabbage, shredded
1 head pineapple, diced
2 tbsp. extra-virgin olive oil
1/2 small red onion, sliced
2 scallions, sliced
1 tsp. crushed red pepper flakes
8 corn tortillas
Instructions
In a 6-quart slow-cooker, add pork. In a medium bowl, combine barbecue sauce, brown sugar, juice of 2 limes, garlic powder, chili powder, and cayenne. Mix together into a thick paste and spread all over pork.
Cook on high for 5 to 6 hours or low 8 to 9 hours, until easy to shred. Shred.
When ready to eat, make pineapple slaw: Combine cabbage, pineapple, remaining lime juice, olive oil, red onions, scallions, and crushed red pepper flakes.
Top tortillas with shredded pork and pineapple slaw.
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