Mexican Pork Carnitas Tacos with Spicy Pineapple Slaw combines all the best flavors. The slow-cooked carnitas are smoky, delicious, and perfectly crisp, and the spicy pineapple slaw adds the perfect amount of spice and sweetness to the tacos.
½ small head green cabbage, shredded or thinly sliced
½ small head red cabbage, shredded or thinly sliced
½ red onion, thinly sliced
½ cup cilantro, chopped
½ fresh pineapple, diced
1 jalapeno, seeded and diced
¼ cup olive oil
1 tablespoon lemon juice
1 tablespoon lime juice
1 tablespoon honey
¼ teaspoon salt
Pico de gallo or salsa
Sriracha mayo (see notes)
Avocado or guacamole
Mexican cheese (I like Queso Fresco)
Fresno chile pepper (or red jalapeno), seeded and thinly sliced
Spicy Pineapple Slaw:
In a large bowl, toss together cabbage, onion, cilantro, pineapple, and jalapeno.
In a small bowl, whisk together olive oil, lemon juice, lime juice, honey, salt, and pepper. Add vinaigrette to cabbage mixture and toss to combine. Let sit for 10-15 minutes. Before serving, toss again.
Warm tortillas quickly in a dry skillet or over an open flame on a gas stove (keep a close eye on them).
Fill tortillas with pork carnitas and top with spicy pineapple slaw (I like to double stack my tortilla shells in case one breaks).