Who doesn’t love a good mash-up? This taco busts down the borders by marrying a traditional pork taco with the island-life goodness of our Drunken Jerk Jamaican Marinade. Top with some Pineapple Coleslaw and Pickled Red Onions, and all that’s missing is the sand between your toes.

Prep Time: 10 min.

Cook Time: About 4 hours

Total Time: 4.25 hours

Servings: 8


Drunken Pulled Pork

1 cup Drunken Jerk Jamaican Marinade 

1 x 4 lbs pork shoulder 

Tortilla (corn or flour) 

Cotija cheese, fresh cilantro, crema (optional) 

Pineapple Coleslaw

1 bag coleslaw mix (or 1 ¾ cups shredded green/red cabbage + 1/4 cup shredded carrots) 

1 small can crushed pineapple with juice 

1/4 cup green onion (chopped) 

1/4 cup fresh cilantro (chopped) 

1/2 cup mayo 

1 tablespoon Aardvark Habanero Hot Sauce 

Pickled Red Onions

2 small red onions  

1 cup white vinegar 

1 ½ tablespoon cane sugar 

1 tablespoon Sea salt 

2 garlic cloves 

8 peppercorns 


Drunken Pulled Pork

Preheat the oven to 425°

Set the meat into a roasting pan and cover the pork shoulder in Drunken Jerk. Roast for 20 minutes, and then reduce the heat to 325°

Continue to cook until an instant-read thermometer inserted into the shoulder reads 185° (about 4 hours).  

Remove the pork from the oven and let stand until cool enough to handle (about 30 minutes). 

Pineapple Coleslaw

Combine mayo, pineapple juice, and salt & pepper to taste in a small bowl, whisking vigorously until completely combined. 

 In a large bowl, combine coleslaw mix, pineapple, cilantro, and green onion. Pour dressing over vegetables and gently toss to coat. Cover and refrigerate for at least one hour before serving.

Fill heated tortilla with Drunken Jerk Pulled pork, Pineapple Coleslaw, and avocado, and top with some more Drunken Jerk Jamaican Marinade to taste. 

Pickled Red Onions

Thinly slice the red onions and divide the onions between 2 x 16-ounce) jars. Place the garlic and peppercorns in each jar.  

Heat the vinegar, water, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Let cool and pour over the onions. Set aside to cool to room temperature, then store the onions in the fridge.  

The pickled onions are ready once they turn bright pink and tender (at least an hour).  

0/5 (0 Reviews)