Coarsely chop slaw mix. In a mixing bowl, combine slaw mix and a pinch of salt. Set aside, 5 minutes. While slaw sits, stem and halve red bell pepper. Remove seeds and ribs. Slice into ½"-thick pieces.
Coarsely chop pineapple. After 5 minutes, add creamy cilantro sauce to slaw and stir to combine. Set aside. Separate sliced pork into a single layer and pat dry. Season all over with a pinch of salt.

Place a large non-stick pan over medium-high heat. Add 1 tsp. olive oil, red bell pepper, and a pinch of salt and pepper to hot pan. Stir occasionally until tender, 5-8 minutes.

Add pineapple, demi-glace, and 3 Tbsp. water to hot pan. Bring to a simmer. Once simmering, remove from burner. Transfer sauce to a mixing bowl and cover. Wipe pan clean and reserve.

Return pan used to cook sauce to medium-high heat and add 1 tsp. olive oil Add sliced pork and seasoning blend to hot pan. Stir occasionally until no pink remains and pork reaches a minimum internal temperature of 145 degrees, 4-6 minutes. Stir in a pinch of salt and pepper and red pepper flakes (to taste). Remove from burner. Return sauce to pan and stir until pork is coated. Rest, 3 minutes.

Stir slaw to recombine. Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds. Plate dish as pictured on front of card, placing pork and sauce in tortillas and topping with slaw. Bon appétit!