Caribbean BBQ Pork Tacos
Equipment
- Slow cooker or pressure cooker
- Mixing bowls
- Tongs
- Skillet for warming tortillas
Ingredients
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
Instructions
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.