Hawaiian Kalua Pork Tacos with Pineapple Salsa

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Hawaiian Pork Tacos with Pineapple Salsa

At the beginning of this week I told you I would share some Hawaiian Recipes from our most recent trip to Maui and Oahu. Well, let the Hawaiian Recipes begin. 🙂  One of the things that Hawaii is known for are their Luau’s. In fact, if you go to Hawaii it is the one thing that people tell you you have to experience. The dancing and flame throwing is pretty fun but the food is awesome!  To signify the start to the Luau they unveil the Kalua Pig that has been roasting in the ground for hours. This pig is usually generously seasoned with Hawaiian Rock Salt, wrapped with banana leaves, put in a hole dug in the ground that they turn into an undersground oven, and then covered again. It is delicious!

When we got back from Hawaii I immediately started searching for Kalua pork recipes and found one at this awesome blog Pineapple & Coconut! {you should check it out, she loves any and all things Hawaiian} I didn’t just want to make pork though, I wanted to amp it up turn it into a taco and add some pineapple salsa! After all, Hawaii is also know for their pineapples right? So, there you have it folks, a Hawaiian Kalua Pork Taco with Pineapple Salsa. You will love it!

To get started, pat dry 4-6lbs of pork shoulder and place in slow cooker.

Hawaiian Pork Tacos with Pineapple Salsa 1

Generously poke the pork shoulder with a fork, the more the better. {these holes will let the seasonings flow into the meat}

Hawaiian Pork Tacos with Pineapple Salsa 3

Next, pour 1 T. of liquid smoke over the pork shoulder.

Hawaiian Pork Tacos with Pineapple Salsa 4

Then add 1 T. of Red Hawaiian Sea Salt. {you can get this at World Market}

Hawaiian Pork Tacos with Pineapple Salsa 2

Rub the sea salt and liquid smoke into the pork shoulder very well to ensure it is completely covered.

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Place lid on to cover and cook for 8-12 hours, checking every hour after 8 hours for doneness {I used 4lb. and it took 8hrs.}

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When finished, shred pork with two forks. To make the Pineapple salsa, use 1 whole pineapple, slice off the exterior and remove the core.

Hawaiian Pork Tacos with Pineapple Salsa 6

Next, chop up your pineapple into small bit size pieces. {almost minced.. i mean tiny people}

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Place pineapple in a large bowl and add 1/4 cup of minced red onion, 1/4 cup of chopped fresh cilantro, 1 minced {very finely chopped} chipotle pepper from a can of chipotle in adobe sauce, juice of half a lime, and salt.

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Mix all together.

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Next, thinly slice {should look like shoe strings} half of a red cabbage head, add to a bowl and mix with juice of 1 lime.

Hawaiian Pork Tacos with Pineapple Salsa 11

Assemble to tacos, put a little of hawaiian kalua pork, pineapple salsa, and red cabbage on a corn tortilla and eat up!

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If you wanted you could add queso fresco cheese to this or a little BBQ sauce would be good too!

Hawaiian Pork Tacos with Pineapple Salsa

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Hawaiian Pork Tacos with Pineapple Salsa

Hawaiian Kalua Pork Tacos with Pineapple Salsa

  • Author: Krista
  • Prep Time: 30 mins
  • Cook Time: 8 hours
  • Total Time: 8 hours 30 mins
  • Yield: 20-25 1x
  • Category: Crock Pot, Poultry & Pork

Scale

Ingredients

  • 46lbs. Pork Shoulder
  • 1 T. liquid smoke
  • 1 T. red Hawaiian Sea Salt {can be bought at World Market}

For Pineapple Salsa:

  • 1 whole pineapple, chopped into very small pieces {almost minced}
  • 1/4 cup of minced red onion
  • 1/4 cup of chopped cilantro
  • 1 minced chipotle pepper, from a can of chipotle pepper in adobe sauce
  • juice from half a lime
  • salt

For Tacos:

  • half of a red cabbage head, thinly sliced
  • juice of 1 lime
  • corn tortillas

Instructions

  1. Pat dry 4-6lbs of pork shoulder and place in slow cooker.
  2. Generously poke the pork shoulder with a fork, the more the better. {these holes will let the seasonings flow into the meat}
  3. Next, pour liquid smoke and Red Hawaiian Sea Salt over the pork shoulder. Rub the sea salt and liquid smoke into the pork shoulder very well to ensure it is completely covered.
  4. Place lid on to cover and cook for 8-12 hours, checking every hour after 8 hours for doneness {I used 4lb. and it took 8hrs.}
  5. When finished, shred pork with two forks.
  6. To make the Pineapple salsa, use 1 whole pineapple, slice off the exterior and remove the core.
  7. Next, chop up your pineapple into small bit size pieces. {almost minced.. i mean tiny people}
  8. Place pineapple in a large bowl and add red onion, fresh cilantro, chipotle pepper from a can of chipotle in adobe sauce, juice of half a lime, and salt.
  9. Mix all together.
  10. Next, thinly slice {should look like shoe strings} half of a red cabbage head, add to a bowl and mix with juice of 1 lime.
  11. Assemble to tacos, put a little of hawaiian kalua pork, pineapple salsa, and red cabbage on a corn tortilla and eat up!
  12. If you wanted you could add queso fresco cheese to this or a little BBQ sauce would be good too!


Notes

Kalua Pork Recipe from Pineapple & Coconut

 

Hey There

Krista
Hi! I'm the recipe developer and food photographer behind all these easy healthy recipes! I love food, Jesus, morning lattes, and am obsessed with fantasy football! { more }
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36 Responses
  1. Edwin Mendija

    Went to a party yesterday and the host did a whole pig in the imu…we live here on Molokai. So wife & I decided to try this recipe for dinner…here we go! Mahalo!!!

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