Let's Make This: Honey Pineapple Adobo Carnitas with Cilantro Lime Coleslaw

Posted by Annette Bellisari on


Honey Pineapple Adobo Pulled Pork
3lb pork shoulder
1 can ginger beer
1 diced onion
Salt and pepper
Bellisari’s Honey Pineapple Adobo Spread

Add pork, ginger beer, onion, salt and pepper to crock pot. Cook on low 6-8 hours.

Drain the pork and add jar of Bellisari’s Honey Pineapple Adobo Spread.  

Note: You can save some of the Bellisari’s Pineapple Adobo Spread to top the tacos with.

Cilantro Lime Cole Slaw
1 pound thinly sliced or shredded cabbage (can be pre-shredded or a cabbage head)
1/4 cup thinly sliced red onion
1 cup roughly chopped cilantro
1 tablespoon lime zest
1/4 cup lime juice 
2 tablespoons olive oil
1 teaspoon cumin
½ teaspoon coriander
Salt and Pepper to taste 

Thinly slice cabbage to shred it. Add cilantro, red onion, lime zest, lime juice, olive oil, cumin, coriander, salt and pepper.

Thoroughly toss mixture.Taste and adjust seasonings if you’d like.

Keep in the fridge until ready to assemble tacos.

Corn tortillas
Cooked Honey Pineapple Adobo Pulled Pork
Cilantro Lime Coleslaw

Extra Honey Pineapple Adobo Spread

Note: we recommend corn tortillas, but you can use flour tortillas if you prefer

Warm tortillas on stove or in oven. Add Honey Pineapple Adobo Pulled Pork to tortilla and top with Cilantro Lime Coleslaw. You can also just eat coleslaw on the side. Garnish with lime and Honey Pineapple Adobo Spread. Enjoy!

Shop Now

Share With Friends