Al Pastor Pork Tacos with Piña Colada Slaw

I don’t know when putting coleslaw on top of my tacos became a thing at my house. Maybe it was an attempt to add veggies to the meal without being obvious? I really don’t know. But what I do know is that the taco/slaw combo is delicious and perfect for good summer eating. I love making a spicy taco then topping it with a slightly sweet, cooling coleslaw. The perfect combo. No, wait. Chocolate and peanut butter are the perfect combo but this one is close behind. I bet right about now you are wondering what Al Pastor means. Al Pastor is the process of slow cooking pork with dried chilis and pineapple juice. How simple is that? Plus, you can impress people by calling simple pork tacos Al Pastor. Are you impressed? Let’s kick off our Sunday shoes and put on our Taco Tuesday hats on Monday. Not confusing at all!

Our tropical ingredient line up:

From Top Left: Chipotle peppers in adobo sauce, garlic, a spice mixture of salt, chili pepper and dried oregano, lime, pineapple juice (try not to mix it with your coconut water and drink all of it), cilantro, tortillas, and pork shoulder.

We begin with our spicy rub for the pork! The colorful spice mixture is combined with our garlic. I’m a sucker for that deep chili powder color.

We take our dainty, not used to getting dirty paws and rub the mixture all over the pork. Let this sit for awhile. It will be worth it.

We pour our chipotle peppers, adobo sauce, pineapple juice, and lime juice on top of the pork. This pork is treated with the utmost respect and is slow cooked. It’s the right thing to do. You could throw this in your slow cooker and forget about it until dinner! Let’s shred that sucker!

Our ingredient line up for the coleslaw is as follows:

From Top Left: Coconut cream, sugar or honey, lime, greek yogurt, red onion, pineapple, and broc slaw because you know I love it!

Just take a whisk and combine the coconut milk, yogurt, lime juice, sugar/honey, and a pinch of salt. Coconut milk is not created equal unfortunately. I used Trader Joe’s Coconut Cream in a can. It’s incredibly thick and doesn’t have added sugars like other milks so be warned. You don’t want the added sugars and make this a dessert coleslaw. Yuck! Not to be graphic but look at that thick, creaminess!

We pour the coconut milk dressing over the slaw and mix. Taste for seasoning! The tacos are spicy but if you need more spice, save the cooking liquid and skim the fat. Dunk your shredded pork back into the liquid. I love this taco. All I need is a beach to eat it on! Feel me? Happy taco making!


Print Recipe


Spicy Pork Tacos with Piña Colada Slaw

Prep Time 15 minutes
Cook Time 8 hours

Servings


Ingredients
Pork Tacos

Piña Colada Slaw

Prep Time 15 minutes
Cook Time 8 hours

Servings


Ingredients
Pork Tacos

Piña Colada Slaw


Instructions
  1. Put chili powder, oregano, salt, and garlic in a bowl and mix. With your hands, rub the spice mixture all over the pork shoulder. Place the pork in a dutch oven or a roasting pan with foil and put back in the fridge for 2 hours to overnight.

  2. Preheat oven to 200 degrees. Uncover the pork, pour the chipotle peppers, adobo sauce, pineapple and lime juice over the pork. Cover again and place in the oven for 7-8 hours, until fork tender. Save the cooking liquid and skim off the fat once cooled. Shred the meat with 2 forks.

  3. To make the slaw: place the broccoli slaw, red onion, and pineapple in a mixing bowl. In a separate bowl, whisk together the greek yogurt, coconut milk, lime juice, sugar, and salt. Pour over the slaw and pineapple combo and combine. Taste for seasoning.

  4. Assemble tacos by taking a handful of pork and place it on a warmed tortilla. Top with coleslaw and garnish with cilantro. Try a little bit of shredded pork in the cooking liquid to see if you like the spice. If so, dip your pork in the liquid before placing on a tortilla.


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5 Comments on Al Pastor Pork Tacos with Piña Colada Slaw

  1. Janet Garman
    August 5, 2014 at 5:29 pm (3 years ago)

    this really looks delicious and not very hard to make. Thanks for sharing it! – Janet

    Reply
  2. Ashley Keplinger
    August 5, 2014 at 8:35 pm (3 years ago)

    Hi! I’m making pulled pork this weekend for my husbands birthday party and I’m using your recipe! I will let you know how it turns out. It looks wonderful and I can’t wait to Nom Nom Nom 🙂

    Reply
    • kitchenwithaview
      August 5, 2014 at 8:38 pm (3 years ago)

      Awesome! Let me know what you think!

      Reply
      • Ashley Keplinger
        August 14, 2014 at 11:04 pm (3 years ago)

        This turned out so amazingly delicious! People ate every last bite and are still talking about it days later! Thanks so much for this recipe!

        Reply
        • kitchenwithaview
          August 15, 2014 at 1:43 am (3 years ago)

          Yay!!! Thanks so much for trying it! I’m glad it worked out!

          Reply

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