BBQ Pork Tacos with Hawaiian Coleslaw are a delicious, different take on taco night. Tender, slow-cooked pork tossed in tangy BBQ sauce and topped with a sweet, bright Hawaiian-style coleslaw make for a crowd-pleasing combination.
This recipe was developed in collaboration but the opinions and recipe notes are original and based on testing in a home kitchen.
BBQ Pork Tacos with Hawaiian Coleslaw
These tacos combine slow-roasted pork shoulder rubbed with a sweet and smoky spice blend, finished in a rich balsamic-style BBQ sauce, and topped with a refreshing Hawaiian coleslaw made with rice vinegar and pineapple. Serve on gluten-free flour or corn tortillas for an approachable, family-friendly meal that still feels special.
They’re comforting, slightly sweet, and balanced by the bright, acidic crunch of the coleslaw — a great contrast of textures and flavors.
BBQ Pork the Easy Way
You don’t need a slow cooker or pressure cooker to make tender BBQ pork. A low oven and a covered baking dish give excellent results with minimal hands-on time. Rub the pork, let it rest in the refrigerator if you have time, then roast gently at low temperature. After a few hours the pork will be fork-tender and easy to shred.
This makes the dish ideal for a relaxed weekend afternoon: a little prep, then put it in the oven and come back when it’s ready.
BBQ Sauce Choice
A balsamic-based BBQ sauce pairs beautifully with the pork and the sweet-tart coleslaw. Use a sauce you enjoy that is labeled gluten free if that is a concern. You can split the shredded pork and mix in a mild sauce for kids and a spicier version for adults to accommodate different heat preferences.
Recipe Notes
Below are a few practical tips to help you get the best results from this simple recipe.
Pork Shoulder
Pork shoulder is an economical cut and becomes very tender when cooked slowly. If your piece has a bone, you can leave it in; remove the skin or tough membrane before cooking. Cooking times vary with size — a 4 to 5 pound shoulder may take around 4 to 4½ hours at low oven temperature to reach fall-apart tenderness.
Pork Rub
Mix the rub ingredients and coat the pork. For deeper flavor, apply the rub and refrigerate overnight, but even a few hours will improve the flavor.
Cooking the Pork
If you don’t have a Dutch oven, a 9 x 13 baking pan covered tightly with foil works well. Add a little water to the bottom to help keep the meat moist while it cooks slowly.
Gluten-Free Tortillas
Gluten-free flour tortillas are a nice option if you prefer a soft shell; corn tortillas work perfectly as well. Choose the one that best fits your dietary needs and personal preference.
Hawaiian Coleslaw
To make the coleslaw “Hawaiian,” use rice vinegar and chopped pineapple. The vinegar provides brightness while the pineapple adds a touch of sweetness that complements the tangy BBQ pork.
If you have questions about ingredient substitutions or timing based on your oven and cut size, leave a comment or test a small roast first. These BBQ Pork Tacos with Hawaiian Coleslaw are a flavorful departure from everyday tacos and are worth the extra slow-cooked time.
Happy gluten-free eating and enjoy your taco night!
BBQ Pork Tacos with Hawaiian Coleslaw
Ingredients
- 4-5 pound pork shoulder, skin removed and trimmed
- Gluten-free tortillas or corn tortillas
Pork Rub
- 6 Tablespoons brown sugar
- 1 Tablespoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon black pepper
- 1/2 teaspoon chipotle powder
- 2 teaspoons salt
BBQ Pork
- 4-5 cups shredded pork
- 1 bottle BBQ sauce (choose a gluten-free option if needed)
- 1/2 cup water
Hawaiian Coleslaw
- 2 cups shredded coleslaw mix (cabbage and carrots)
- 1/2 cup mayo
- 1/2 teaspoon rice vinegar (gluten-free)
- 1/2 cup chopped pineapple
- Salt and pepper to taste
Instructions
- Combine all ingredients for the pork rub in a bowl.
- Rub the mixture all over the pork shoulder.
- Place the rubbed pork in the refrigerator overnight or for at least two hours if possible.
BBQ Pork
- Preheat the oven to 325°F (160°C).
- Place the pork in a 9 x 13 baking pan.
- Pour in 1 cup of water to the pan to keep the meat moist.
- Cover tightly with foil and place in the oven for 2 hours.
- Check the pork: it should pull apart easily with a fork. If it resists, return it to the oven and check every 30 minutes until tender; larger shoulders can take up to 4½ hours. If using a thermometer, aim for 185–195°F internal temperature.
- Remove the pork from the oven and let it cool until it can be handled.
- Shred the pork with forks or fingers, discarding large pieces of fat and any bone. You should have roughly 4–5 cups of shredded pork.
- Transfer the shredded pork to a stock pot or large skillet on the stove.
- Pour the BBQ sauce over the pork. Add 1/2 cup of water to the empty sauce bottle, shake, and add that to the pot to thin the sauce slightly.
- Heat over medium-low for about 30 minutes, stirring frequently so the pork absorbs the sauce and stays moist.
Coleslaw and Assembly
- Make the Hawaiian coleslaw by tossing the shredded coleslaw mix, mayo, rice vinegar, chopped pineapple, and salt and pepper to taste. Adjust acidity and sweetness as desired.
- Remove the pork from heat when warmed through and saucy.
- Assemble tacos by placing a portion of BBQ pork on each tortilla and topping with a generous scoop of Hawaiian coleslaw.