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.
½small head green cabbageshredded or thinly sliced
½small head red cabbageshredded or thinly sliced
½red onionthinly sliced
½cupcilantrochopped
½fresh pineapplediced
1jalapenoseeded and diced
¼cupolive oil
1tablespoonlemon juice
1tablespoonlime juice
1tablespoonhoney
¼teaspoonsalt
Optional toppings:
Pico de gallo or salsa
Sriracha mayosee notes
Avocado or guacamole
Cilantro
Mexican cheeseI like Queso Fresco
Fresno chile pepperor red jalapeno, seeded and thinly sliced
Instructions
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.
Assemble tacos:
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).
To make sriracha mayo, whisk together 2 parts mayo with 1 part sriracha. If desired, you can thin it out with a little lime juice or water.
Nutritional information is automatically calculated by a third party software and is only an estimate, not a guarantee. This information is provided as courtesy, and you are solely responsible for all decisions related to your health.
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