Preheat oven to 400 degrees. Coat a baking dish with cooking spray.
In a small bowl, combine chili powder, garlic powder, sugar and Kosher salt in a small bowl.
Pat pork loin dry with a paper towel and crust with spice mixture.
Bake for 25-35 minutes or until pork reaches an internal temperature of 145 degrees. Remove to a cutting board and allow to rest for 5 minutes before chopping into bite-size pieces.
Transfers to a mixing bowl and toss with BBQ sauce.
Wrap corn tortillas in aluminum foil and place in hot oven for 5 minutes.
Assemble tacos by dividing BBQ pork, red cabbage and pineapple salsa in each corn tortilla. Garnish with fresh jalapenos, cilantro, Maldon sea salt and lime wedges, if desired.
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