Pork Tacos with Pineapple Chili Lime Slaw

Pork Tacos with Pineapple Chili Lime Slaw

If you’re looking for a delicious way to transform leftover pork into a fresh, flavorful meal, these Pork Tacos with Pineapple Chili Lime Slaw are hard to beat.

My family loves a good taco joint, and with the combination of pork, pineapple, lime, and cilantro, these tacos have a definite al pastor flair. The first time I made them, my pickiest eater—who also happens to adore al pastor tacos—declared them just as good as the tacos from one of our favorite local spots.

High praise indeed.

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Plan Ahead for Leftover Pork

One of my favorite things about cooking a pork roast is knowing that it will multiply into more than one meal.

We intentionally plan for extra pork whenever we make a roast because easy meals like this help to streamline meal prep on busy weekdays. Whether it’s lunch for me or a quick family dinner, these tacos come together with very little effort and deliver big flavor.

We use our homegrown pasture-raised pork, and if you have access to local pasture-raised meat, I highly recommend it. The flavor is excellent, and supporting local farms is always a win.

My favorite pork options for this recipe:

• Slow Cooker Pork Roast with Banana Peppers
• Slow-Smoked Pastured Pork

Both work well in these tacos and simplify meal prep since the pork is already cooked and ready to go.

Why You’ll Love These Pork Tacos with Pineapple Chili Lime Slaw

• Great way to use leftover pork
• Quick enough for lunch or busy weeknights
• Sweet, tangy, savory, and slightly spicy
• Easy to customize
• Naturally grain-free when served in almond flour tortillas
• Family-approved

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Ingredients

For the Sweet Potato Fries

• Sliced into wedges for crispy edges and fluffy centers.
• A high-heat cooking oil that’s perfect for roasting.
• Simple seasoning that lets the natural sweetness of the potatoes shine.

For the Tacos

• Cooked pork – leftover pork roast works perfectly
• Tortillas – we prefer Siete almond flour tortillas for a grain-free option

For the Pineapple Chili Lime Slaw

• Coleslaw mix – the easy shortcut to shredded cabbage
• Shredded purple cabbage – adds color and crunch
• Pineapple – diced into small pieces (Frozen works well if you remember to thaw in advance. Otherwise, thaw on low in a lidded pot.)
• Jalapeño – adjust to your preferred heat level (I love using homegrown, freeze dried, diced jalapeños.)
• Red onion – finely diced
• Mayonnaise – homemade if possible
• Lime juice – freshly squeezed
• Chili lime seasoning – I love my favorite Chili Lime season salt, but taco seasoning, fajita seasoning, or a simple combination of salt, chili powder, and cumin all work well
• Fresh cilantro – chopped
• Cracked black pepper

For Serving

• Sweet potato fries
• Extra lime wedges
• Additional cilantro, if desired

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How to Make Pork Tacos with Pineapple Chili Lime Slaw

1. Bake the Sweet Potato Fries

Start the sweet potato fries first since they’ll take the longest. If you have sweet potatoes already sliced and stored in the refrigerator, this step goes even faster.

One little kitchen trick I’ve come to love is using the delay-start function on my oven. It’s especially handy for potatoes and has been a game changer for getting meals started before I’m ready to cook.

Slice sweet potatoes, toss in avocado oil, season with unrefined sea salt, and bake until crispy on the outside and soft on the inside.

2. Make the Slaw

In a large bowl, combine the coleslaw mix, purple cabbage, pineapple, jalapeño, red onion, mayonnaise, lime juice, seasoning, cilantro, and black pepper.

Stir until everything is evenly coated and refrigerate until ready to serve.

3. Warm the Pork

Gently reheat the cooked pork in a skillet or microwave until warmed through.

4. Warm the Tortillas

Heat tortillas according to package directions or warm briefly in a dry skillet.

5. Assemble

Fill each tortilla with warm pork and a generous scoop of pineapple chili lime slaw.

Serve immediately alongside sweet potato fries.

A Favorite Leftover Pork Meal

These Pork Tacos with Pineapple Chili Lime Slaw have become one of our go-to meals for using leftover pork. The sweet pineapple balances the savory pork, while the lime and jalapeño add just enough brightness and kick.

Whenever we cook a pork roast, I usually have this recipe in mind for later in the week. It’s quick, satisfying, and a fun change of pace from traditional tacos.

Recipes like these Pork Tacos with Pineapple Chili Lime Slaw are exactly why I love having leftover pork tucked away in the fridge.

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Pork Tacos with Pineapple Chili Lime Slaw

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• Author: Kathleen | Roots & Boots

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Description

These Pork Tacos with Pineapple Chili Lime Slaw are a fresh and flavorful way to use leftover pork. Sweet pineapple, crunchy cabbage, lime, and cilantro pair perfectly with tender pork for a quick lunch or easy dinner the whole family will love.

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Ingredients

Scale 1x2x3x

Sweet Potato Fries

• 4–5 sweet potatoes, sliced into wedges (about 1 per person)
• 1–2 tablespoons avocado oil
• Unrefined sea salt, to taste

Tacos

• 3–4 cups cooked pork, shredded or chopped
• 8–10 tortillas (we prefer Siete almond flour tortillas)

Pineapple Chili Lime Slaw

• 1/2 bag coleslaw mix (about 7–8 ounces)
• 1 cup shredded purple cabbage
• 1 cup diced pineapple
• 1/2 jalapeño, finely diced (more or less to taste)
• 1/4 red onion, finely diced
• 1/4 cup mayonnaise
• Juice from 1/2 lime
• 1–2 teaspoons chili lime seasoning, or to taste
• 2 tablespoons chopped cilantro
• Cracked black pepper, to taste

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Instructions

1. Preheat oven to 400°F. Use convection bake if you have it.
2. Toss sweet potato wedges with avocado oil and salt. Spread in a single layer on a baking sheet.
3. Bake for about 30 minutes, until tender with crispy edges.
4. While the fries bake, combine the coleslaw mix, purple cabbage, pineapple, jalapeño, red onion, mayonnaise, lime juice, seasoning, cilantro, and black pepper in a large bowl. Stir well and refrigerate until ready to serve.
5. Warm the cooked pork in a skillet or microwave until heated through.
6. Warm the tortillas in a skillet, on a griddle, or according to package directions.
7. Fill each tortilla with pork and a generous scoop of pineapple chili lime slaw.
8. Serve immediately with sweet potato fries.

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