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Pulled Pork with Pineapple Slaw Recipe
Annie Graves

Pulled Pork with Pineapple Slaw

Indulge in this Pulled Pork with Pineapple Slaw! Tender, slow-cooked pulled pork served with a sweet and tangy pineapple slaw, perfect for sandwiches or tacos.
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Prep Time 20 minutes
Slow Cooker Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6
Course: Lunch
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Pulled Pork
  • 3-4 lbs pork shoulder or pork butt
  • 1 tbsp olive oil
  • 1 tbsp smoked paprika
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp cumin
  • 1 tsp ground black pepper
  • 1/2 tsp cayenne pepper optional, for heat
  • 1/2 cup apple cider vinegar
  • 1/4 cup brown sugar or coconut sugar
  • 1/2 cup barbecue sauce optional for extra flavor
  • Salt to taste
For the Pineapple Slaw
  • 2 cups shredded cabbage green or purple
  • 1 cup fresh pineapple diced
  • 1/2 red bell pepper thinly sliced
  • 1/4 red onion thinly sliced
  • 1/4 cup cilantro chopped
  • 1/4 cup lime juice
  • 2 tbsp olive oil
  • 1 tbsp honey or maple syrup
  • Salt and pepper to taste
Optional Add-Ins
  • Jalapeño slices for spice in the slaw
  • A sprinkle of sesame seeds for extra crunch
Substitutions
  • Vegan: Use jackfruit or a plant-based meat alternative instead of pork for the pulled "pork."
  • Gluten-Free: Ensure the barbecue sauce is gluten-free or make a homemade version.
  • Low-Carb: Replace the honey or maple syrup with a low-carb sweetener.

Method
 

Prepare the Pulled Pork
  1. In a small bowl, mix the smoked paprika, garlic powder, onion powder, cumin, black pepper, cayenne (if using), and salt.
  2. Rub the pork shoulder with olive oil, then coat it generously with the spice mixture on all sides.
Cook the Pulled Pork (Slow Cooker Method)
  1. Place the seasoned pork in a slow cooker.
  2. Add apple cider vinegar, brown sugar, and a few tablespoons of water or broth to keep the pork moist.
  3. Cook on low for 6-8 hours or high for 4-5 hours, until the pork is fork-tender and easily pulls apart.
Cook the Pulled Pork (Oven Method)
  1. Preheat the oven to 300°F (150°C).
  2. Place the pork in a roasting pan, cover with foil, and cook for 3-4 hours, or until the pork is tender.
  3. Check occasionally and add liquid (apple cider vinegar, broth, or water) as needed.
Shred the Pork
  1. Once the pork is cooked, transfer it to a large bowl and shred it using two forks.
  2. Toss the shredded pork with barbecue sauce, if desired, or drizzle with the cooking juices for extra flavor.
Make the Pineapple Slaw
  1. In a large bowl, combine the shredded cabbage, diced pineapple, red bell pepper, red onion, and cilantro.
  2. In a small bowl, whisk together the lime juice, olive oil, honey or maple syrup, salt, and pepper.
  3. Pour the dressing over the slaw and toss to coat evenly.
  4. Let the slaw sit for at least 10 minutes to allow the flavors to meld.
Assemble the Dish
  1. Serve the pulled pork with a generous portion of pineapple slaw on top.
  2. You can enjoy this as a sandwich, taco filling, or simply as a hearty plate with the pork and slaw on the side.

Notes

Nutritional Information (Per Serving - 1 sandwich with pulled pork and pineapple slaw):

  • Calories: 450-500
  • Carbohydrates: 40g
  • Protein: 28g
  • Fat: 20g
  • Saturated Fat: 6g
  • Sodium: 800mg
  • Fiber: 5g
  • Sugar: 15g

Notes/Advice:

  • Additions/Subtractions:
    • If you like a sweeter pulled pork, increase the amount of brown sugar or add a few spoonfuls of pineapple juice to the cooking liquid.
    • Adjust the tanginess of the slaw by adding more or less lime juice based on your taste preference.
    • For a smoky flavor, consider adding liquid smoke to the pork before cooking.