If you love tacos but want to take your taste buds on a tropical vacation, these Caribbean BBQ Pork Tacos are the way to go. Slow-cooked pork in a sweet and smoky Caribbean-style BBQ sauce, topped with a zesty pineapple slaw, all wrapped in warm corn tortillas—every bite is bursting with island-inspired flavors. Whether you're hosting a summer cookout or just craving something different for taco night, this recipe is a guaranteed crowd-pleaser.
Caribbean BBQ Pork Tacos
Prep Time 15 minutes mins
Cook Time 6 hours hrs
Total Time 6 hours hrs 15 minutes mins
Course Main Course
Cuisine Caribbean
For the pork
- 2 lbs pork shoulder boneless, trimmed
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp allspice
- 1/2 tsp cinnamon
- 1/2 tsp cayenne pepper
- 1 tbsp brown sugar
- 2 cloves garlic minced
- 1/2 cup orange juice
- 1/4 cup pineapple juice
- 1/4 cup soy sauce
- 1/4 cup apple cider vinegar
- 1/2 cup BBQ sauce preferably Caribbean-style
For the pineapple slaw
- 1 cup shredded cabbage red or green
- 1/2 cup fresh pineapple diced
- 1/4 cup red onion thinly sliced
- 1/4 cup cilantro chopped
- 1 jalapeño deseeded and minced
- Juice of 1 lime
- 1 tbsp honey
- Salt and pepper to taste
For assembly
- 8 small corn tortillas
- 1/4 cup crumbled cotija cheese
- Lime wedges for serving
- Extra cilantro for garnish
Prepare the pork
Pat the pork shoulder dry and rub it with olive oil, salt, pepper, smoked paprika, allspice, cinnamon, cayenne, and brown sugar. Let it sit for at least 10 minutes.
Slow cook
Place the pork in a slow cooker with garlic, orange juice, pineapple juice, soy sauce, apple cider vinegar, and BBQ sauce. Cover and cook on low for 6 hours or until the pork is tender and easily shreds.
Make the slaw
In a bowl, combine shredded cabbage, diced pineapple, red onion, cilantro, jalapeño, lime juice, honey, salt, and pepper. Toss well and refrigerate until ready to use.
Shred the pork
Once cooked, shred the pork with two forks and mix it with the remaining juices in the slow cooker.
Warm the tortillas
Heat a skillet over medium heat and warm each tortilla for about 30 seconds per side.
Assemble the tacos
Fill each tortilla with shredded pork, top with pineapple slaw, and sprinkle with cotija cheese. Garnish with extra cilantro and serve with lime wedges.
Pairings
These Caribbean BBQ Pork Tacos pair wonderfully with coconut rice, fried plantains, or a refreshing mango salsa. To drink, try a classic rum punch, a cold pineapple margarita, or even a hibiscus iced tea.
FAQs
1. What cut of pork is best for these tacos?
Pork shoulder (also called Boston butt) is ideal because it has enough fat to become tender and flavorful when slow-cooked.
2. Can I make this in an Instant Pot?
Yes! Cook on high pressure for 60 minutes, then allow a natural release for 10 minutes before shredding.
3. Can I use a store-bought BBQ sauce?
Absolutely! Just look for a Caribbean-style sauce with flavors like pineapple, jerk seasoning, or a touch of sweetness.
4. How do I store leftovers?
Store the pork in an airtight container in the fridge for up to 4 days. The slaw is best enjoyed fresh but can be refrigerated for up to 2 days.
