In a medium bowl, combine all of the slaw ingredients together and stir until well combined and coated. Refrigerate until ready to serve.
In a medium saucepan, whisk together the pineapple juice, juice of 1 lime, and all of the spices. Stir in the pulled pork and heat over medium until heated through, about 10 minutes.
Heat in microwave, or toast over gas stove the tortillas until warmed through. Assemble tacos with slaw on the bottom, then pork, then suggested topping like crumbled cotija, avocado or guac, and hot sauce. Enjoy!
The tortillas I used were really cute street taco size that I found in my regular grocery store, but you can use any size you like, your tacos will just be larger portions and wouldn't stretch to 8 of them.
You can use any mix of cabbage for the slaw, I just like the beautiful purple color of the red cabbage and the extra crunch.