Prep Time: 20 minutes

Number of Servings: 6-8

Ingredients:

• 4 lb pork shoulder

• 1 cup barbecue sauce

• ½ cup brown sugar

• Juice of 3 limes (divided)

• 2 Tbsp garlic powder

• 2 Tbsp chili powder

• 2 tsp cayenne pepper

• ½ head cabbage, shredded

• 1 whole Maui Gold® pineapple, diced

• 2 Tbsp olive oil

• ½ small red onion, thinly sliced

• 2 whole green onions, sliced

• 1 tsp red pepper flakes

• 8 corn tortillas

• Maui Gold® Pineapple Hot Dog Relish (optional, for topping)

Instructions:

1. Place pork shoulder in a 6-quart slow cooker or prepare smoker to 250°F if using.

2. In a bowl, mix barbecue sauce, brown sugar, juice of 2 limes, garlic powder, chili powder, and cayenne to form a paste. Rub thoroughly over the pork.

3. Cook in the slow cooker on high for 5–6 hours or low for 8–9 hours, until pork is fork-tender. Shred with two forks. (For smoker: cook at 250°F for 6–8 hours, then shred.)

4. While pork cooks, prepare the pineapple slaw. In a large bowl, toss together shredded cabbage, diced Maui Gold® pineapple, juice of the remaining lime, olive oil, red onion, green onion, and red pepper flakes.

5. Warm tortillas, then fill each with shredded pork and a generous scoop of pineapple slaw. Top with Maui Gold® Pineapple Hot Dog Relish if desired. Serve immediately.