Go Back

Pulled Pork Street Tacos

Course Appetizer, Main Course
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
Author Laura Doerr


  • 2 cups leftover All Purpose Pulled Pork recipe linked in post
  • 6 oz pineapple juice
  • 1 juice of 1 lime
  • 2 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp dried oregano not ground
  • 1/4 tsp cayenne powder
  • 1/4 tsp chipotle chili powder optional
  • 8 "street taco" tortillas

For the cabbage slaw

  • 10 oz bag shredded purple cabbage
  • 1/2 cup shredded carrots
  • 1 tbsp honey
  • 2 tsp apple cider vinegar
  • 1 tbsp olive oil
  • 1 tbsp mayo
  • 1 1/2 tbsps lime juice
  • salt and pepper

Optional toppings

  • crumbled cotija cheese recommend
  • avocado recommend
  • sriracha recommend
  • salsa or tomatoes
  • fresh cilantro or parsley


  1. In a medium bowl, combine all of the slaw ingredients together and stir until well combined and coated. Refrigerate until ready to serve.

  2. In a medium saucepan, whisk together the pineapple juice, juice of 1 lime, and all of the spices. Stir in the pulled pork and heat over medium until heated through, about 10 minutes.

  3. Heat in microwave, or toast over gas stove the tortillas until warmed through. Assemble tacos with slaw on the bottom, then pork, then suggested topping like crumbled cotija, avocado or guac, and hot sauce. Enjoy!

Recipe Notes

The tortillas I used were really cute street taco size that I found in my regular grocery store, but you can use any size you like, your tacos will just be larger portions and wouldn't stretch to 8 of them.

You can use any mix of cabbage for the slaw, I just like the beautiful purple color of the red cabbage and the extra crunch.