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Slow Cooker Chipotle Pulled Pork Tacos with Easy Pineapple Slaw

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Tender, smoky chipotle pulled pork slow-cooked to perfection and served with a fresh, tangy pineapple slaw for a flavorful and satisfying taco meal.

Ingredients

Scale
  • 3–4 pounds pork shoulder (pork butt), well-trimmed
  • 2–3 chipotle peppers in adobo sauce, chopped (adjust to heat preference)
  • 2 tablespoons adobo sauce (from chipotle peppers can)
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper
  • 1/4 cup apple cider vinegar
  • 1/2 cup chicken broth or water
  • 2 tablespoons olive oil or vegetable oil (optional, for browning)
  • 2 cups fresh pineapple, finely chopped
  • 3 cups shredded green cabbage or coleslaw mix
  • 1/2 red onion, thinly sliced
  • 1 jalapeño, seeded and minced (optional)
  • 1/4 cup fresh cilantro, chopped
  • Juice of 1 lime
  • 2 tablespoons honey or agave syrup
  • Salt and pepper to taste
  • 8–10 small corn or flour tortillas (warm before serving)
  • Optional toppings: sliced avocado, crumbled queso fresco, extra lime wedges

Instructions

  1. Trim excess fat from the pork shoulder, leaving some for moisture. Pat dry with paper towels. (5 minutes)
  2. In a small bowl, combine chipotle peppers, adobo sauce, smoked paprika, garlic powder, onion powder, cumin, oregano, salt, and black pepper. Mix well.
  3. Rub the spice mix all over the pork shoulder, covering every side thoroughly. (5 minutes)
  4. Optional: Heat olive oil in a skillet over medium-high heat. Brown the pork shoulder on all sides until a crust forms, about 3-4 minutes per side. (10 minutes)
  5. Place the pork in the slow cooker. Pour in apple cider vinegar and chicken broth around the pork.
  6. Cover and cook on low for 8-10 hours or on high for 4-6 hours until pork is fork-tender and easy to shred.
  7. While pork cooks, combine pineapple, shredded cabbage, red onion, jalapeño, and cilantro in a large bowl. In a small bowl, whisk lime juice, honey, salt, and pepper. Pour over slaw and toss to coat. Refrigerate until serving. (10 minutes)
  8. Once cooked, transfer pork to a plate or bowl. Use two forks to shred the meat, discarding large chunks of fat. Return shredded pork to slow cooker to soak up juices for 10 minutes.
  9. Warm tortillas in a dry skillet over medium heat for 30 seconds per side or wrap in foil and warm in a 300°F oven for 10 minutes.
  10. Assemble tacos by spooning pulled pork onto warm tortillas. Top with pineapple slaw and optional toppings like avocado or queso fresco. Serve immediately with lime wedges.

Notes

Do not rush cooking time; low and slow heat is key for tender pork. Browning pork before slow cooking adds flavor but is optional. Let pineapple slaw chill at least 30 minutes before serving for best flavor. If pork dries out, add more broth or cover tightly with foil. Can be adapted for Instant Pot using pressure cook for 60 minutes.

Nutrition

Keywords: slow cooker, chipotle pulled pork, tacos, pineapple slaw, easy recipe, smoky, spicy, pork shoulder, slow cooked, taco night

Find it online: https://ovenmila.com/slow-cooker-chipotle-pulled-pork-tacos-with-easy-pineapple-slaw-recipe/