SLOW COOKER CARIBBEAN JERK PULLED PORK TACOS — Slow cooked shredded pork is seasoned with Caribbean spices and served in tortillas with fresh pineapple salsa.
Slow cooked, shredded meat (especially pork) is a staple food at our house. It’s just such an easy, no-fuss way to feed my house full of hungry boys, and these Caribbean Jerk Pulled Pork Tacos are a new favorite around here.
The addition of spices like ginger and all spice, and the pineapple juice added to the cooking liquid, make this pork different and delicious.
And then there’s the fresh pineapple salsa…..it takes these pork tacos to a whole new level! Yes, you can use drained, canned pineapple tidbits in a pinch, but if you can use fresh, I highly recommend it.
Personally, I’d be pretty happy with a big bowl of the pineapple salsa and a bag of tortilla chips.
Pork and pineapple have always been a match made in heaven, if you ask me, and these tacos are no exception.
You can serve these tacos with either corn or flour tortillas. I recently came across the really small, street taco tortillas at my grocery store, and they were perfect for this recipe.
This pork, along with the pineapple salsa, are also great served sandwich style in hamburger buns. You could even serve everything over rice for a delicious burrito bowl style meal.
This is such a simple meal–you don’t need any other toppings than the pineapple salsa–but it’s so flavorful and refreshing.
I do like to serve some lime wedges on the side, so everyone can add a squeeze of fresh lime juice to their tacos if they’d like.
My family couldn’t stop raving about this meal. Leftovers are great too, if you’re lucky enough to have any.
Whatever you do, don’t wait for Taco Tuesday to make these amazing tacos!
Be sure to save this Slow Cooker Caribbean Jerk Pulled Pork Tacos recipe to your favorite Pinterest board for later.
Tips for Cutting Fresh Pineapple
Cut off the Ends: Using a sharp chef’s knife or serrated knife, cut off the top of the pineapple. Then cut off the base so the pineapple stands up straight.
Remove the skin: With the pineapple standing on it’s base, cut the skin off the sides, as close to the edge of the pineapple as you can. Be sure to trim off any of the brown spots (called eyes). They’re prickly and not fun to eat.
Cut in Half: With the pineapple standing on it’s base, cut down the middle to make two halves.
Cut out the Core: The fibers of the pineapple run diagonally away from the core. Cut diagonally toward the center of the pineapple, one side at a time. Repeat with the other half of the pineapple.
Slice: Next, cut the pineapple halves in half to make four quarters. Cut small vertical slices (about 1 inch thick) into each quarter. Use these pineapple wedges to garnish drinks or ice cream. Or dice the pineapple into smaller pieces for salsas and fruit salads.
Here’s what you’ll need to make Slow Cooker Caribbean Jerk Pulled Pork Tacos
- Boneless pork roast
- Brown sugar
- Spices: paprika, chili powder, garlic powder, onion powder, salt and pepper, allspice, ground ginger, cayenne pepper
- Pineapple juice
- Apple cider vinegar
- Produce: fresh pineapple, red onion, jalapeno, cilantro
- Lime juice
Slow Cooker Caribbean Jerk Pulled Pork Tacos
Slow cooked shredded pork is seasoned with Caribbean spices and served in tortillas with fresh pineapple salsa.
- 3 pound boneless pork roast
- 2 tablespons brown sugar
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon all spice
- 1/4 teaspoon ground ginger
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon pepper
- 6 ounces pineapple juice
- 1/4 cup apple cider vinegar
- Flour or corn, tortillas, for serving
- 3 cups diced fresh pineapple
- 1/4 cup diced red onion
- 1 jalapeno pepper, seeded and diced
- 1/4 cup fresh chopped cilantro
- 1 tablespoon lime juice
- In a small bowl, combine brown sugar and spices and rub over pork.
- Place pork in a lightly greased slow cooker and carefully add the pineapple juice and vinegar to the bottom of the slow cooker (don't pour directly over pork).
- Cover and cook on low for 8-10 hours, or until pork shreds easily with two forks.
- Meanwhile, combine the ingredients for the salsa in a medium bowl. Refrigerate until ready to serve.
- Serve shredded pork in small tortillas, topped with pineapple salsa.
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Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 493Total Fat: 29gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 122mgSodium: 210mgCarbohydrates: 22gFiber: 2gSugar: 8gProtein: 34g
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Who Dished It Up First: Adapted from Slow Cooker Gourmet
What type of pork roast are you using in this recipe for Caribbean jerk pork tacos.
Really any kind will work. I usually go with something boneless to make things easier.
Do you not cut the pork roast into smaller chunks and brown them before putting in the crock pot? I was under the impression taking the time to brown any meat before putting in crock pot makes the finished dish more flavourful.