Island Eats, Pulled Pork Tacos

Welcome to Island Eats, the place where you can find yummy recipes every Sunday. This week we have Pulled Pork Tacos with Pineapple Salsa. Put the pork in the slow cooker in the morning, and you’ll have a family feast for dinner. Serve with cabbage, avocado and our favourite pineapple salsa!

Serves: 6
Prep: 20 Minutes
Cooking Time: 6 Hours


1½kg Boneless Pork Shoulder, rind removed and cut into 6 chunks
2 Garlic Cloves, crushed
2 tbsp Tomato Puree
1 Orange, juiced
2 Limes, juiced
432g Canned Pineapple Juice, leave the chunks for later
2 tsp Dried Oregano
2 tsp Smoked Paprika
1 tsp Ground Cumin
Grating of fresh Nutmeg


432g Canned Pineapple, drained
½ Red Onion, finely chopped
Handful of Coriander, chopped
1 Lime, juiced
1 Red Chili, chopped (optional)

To Serve

8-10 Taco Shells or Wraps
½ Red Cabbage, finely shredded
1 Avocado, sliced
100ml Sour Cream (optional)



  1. Put the pork in a large, lidded ovenproof dish with the remaining ingredients and mix well to coat. If you can, chill and marinate overnight.
  2. Heat the oven to 140C/120C fan/gas 1. Put the lid on the dish and cook on the middle shelf for 4 hours. Check after 2 hours and spoon over the juices. Check the meat is tender by pulling it apart with two forks. If it resists, cook for 1-2 hours more.
  3. Mix the ingredients for the salsa in a bowl and warm the tacos. Shred the pork and remove any fat or sinew. Serve with the cabbage, avocado, sour cream and salsa.


Recipe by BBC Good Food

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