Macro-friendly recipes the whole family will love!

Pulled Pork with Spicy Pineapple and Cucumber Slaw

Pulled Pork with Spicy Pineapple and Cucumber Slaw

Pulled pork is such a classic recipe. If you’re looking for something to take your meal from classic to something a bit more special (without a ton of extra work!), I have just the thing. Make this Pulled Pork with Spicy Pineapple and Cucumber Slaw, and it’s a sure way to add some “wow!” to your dinner. And surprisingly simple to put together!

The Inspiration

I had the best intentions when I went to Disneyland to research and look for the best possible food I could enjoy. After all, there is nothing I hate more than paying (especially Disney’s prices!) for just an okay meal. But, I ended up not doing the work I should have, and we ended up at the French Market in Disneyland for lunch.

I really had no idea what to order, but after looking at the options, I decided on the pulled pork sandwich and so did my husband. What really drew me in was that it came with a pineapple slaw, which I thought sounded unique.

And it was delicious! My husband and I both couldn’t stop talking about the pineapple slaw, and I knew that I had to recreate it when I got home, and, of course, make it a bit more macro-friendly.

The Protein

To start, I selected the pork sirloin tip roast from my local Costco. This is a super lean piece of meat with just 1.5 grams of fat, no carbs, and 23 grams of protein per serving. It’s pretty hard to argue with those macros. Traditionally, pulled pork is made with pork shoulder or pork butt, which has a significantly higher fat content. Just this swap alone will save you about a hundred calories per serving!

Also awesome about this cut of meat from Costco is the price! It is just $1.99 per pound, which is actually cheaper than chicken breast at this store. I am always about finding a good deal on food, so I appreciated this!

The Slaw

We’ve been talking about the pork, but really the key to making this recipe special is the slaw. It hardly requires any prep besides some chopping, and it adds so much flavor with its sweet and spicy notes.

I have to admit, this was pretty spicy with the cayenne pepper. My husband and I love the heat, though, but if you are sensitive to it (or maybe your family is), you can omit the cayenne pepper or just add a sprinkle of it, to taste. You’ll still get the sweetness from the pineapple, the crunch of the cucumber, and the flavors of lime and cilantro, so it’ll still add a little something extra to your pulled pork!

To Serve

And one last thing, the bun! Since we all have different preferences on what type of carb to use, this recipe doesn’t include macros for a bun. There are many great options out there, such as hollowing out a hamburger bun, putting it on toasted sourdough and eating it open face, or even using Joseph’s pitas for a vehicle for the pork. Recently, we made pulled pork nachos using lavash bread and that was a big hit! Choose based on your preference and what you have room for in your macro budget!


Pulled Pork with Spicy Pineapple and Cucumber Slaw

A re-creation of a lunch I had at Disneyland, with a few macro-friendly substitutions. The slaw gives a perfect sweet heat and fresh element to the sandwich.


Pulled Pork

  • 1236 g pork sirloin roast (I get mine from Costco. Weights vary per roast. I used one roast and it was this weight, which is about 2.7 lbs)
  • 1/2 cup apple cider vinegar
  • 1 cup water
  • 1 tsp liquid smoke
  • 2 tsp minced garlic
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 200 g Stubb's Barbecue Sauce, or more, to taste

Spiy Pineapple and Cucumber Slaw

  • 283 g pineapple, diced (about half a pineapple)
  • 283 g cucumber, diced (about 1 cucumber)
  • 70 g red onion, diced (about 1/4 of an onion)
  • 5 g cilantro, chopped
  • 20 g lime juice (or, to taste)
  • 1/16 tsp cayenne pepper (or adjust to your family's preference!)

For serving

  • Buns or carbs of choice
  • Additional Barbecue Sauce


Pulled Pork

  • In a slow cooker, place the pork. I often take mine from the freezer and leave it frozen, so no need to thaw. Place root beer, liquid smoke, and minced garlic into the slow cooker.
  • Mix together all the spices and then sprinkle them over the pork. Turn heat to high and allow the pork to cook for 5-6 hours, or until tender enough to shred. You can also cook it for 6-8 hours on low. Please remember cooking times may vary if your meat is not frozen.
  • When the pork can be easily shredded, remove a half cup of the cooking liquid (or more or less to taste. Remember, this can affect the final weight and therefore the macros). Add in Stubb's barbecue sauce, and mix until evenly combined.

Spicy Pineapple and Cucumber Slaw

  • Combine all ingredients, mixing well, so the cayenne pepper is evenly distributed. Taste and add garlic salt or salt as desired.


  • Place desired amount of pulled pork on top of desired bun or carb of choice. Top with the pineapple and cucumber slaw and additional barbecue sauce, if desired.


Macros for 100 g of pulled pork are rounded to 1F/4C/19P and 113 calories. Makes 10 + servings. 
Macros for 75 g of pineapple and cucumber slaw are rounde to 0F/6C/1P, 25 calories.
To find these recipes on MyFitnessPal, search both "How We Macro Pulled Pork" and "How We Macro Spicy Pineapple and Cucumber Slaw."