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Hawaiian Pulled Pork Tacos with Pineapple Slaw

Course Tacos
Prep Time 30 minutes
Cook Time 5 hours
Total Time 5 hours 30 minutes
Servings 8 -10+ people
Author Molly (Spices in My DNA)

Ingredients

  • For the PORK:
  • 8 lb. pork shoulder, bone-in *see notes
  • 2 T. liquid smoke
  • 1 T. hoisin sauce
  • 1/4 c. soy sauce
  • 1/4 c. rice wine vinegar
  • 1 8 oz. can crushed pineapple
  • 1/2 c. pineapple preserves (if you can't find this, use two cans of crushed pineapple)
  • 1 tsp. garlic powder
  • 1/4 tsp. black pepper
  • sliced scallions, for topping
  • more fresh pineapple for topping, if desired
  • tortillas of your choice (I used flour and grilled them..so good!)
  • 1 T. sea salt
  • For the SLAW:
  • 1/2 small red cabbage, shredded (about 4-5 cups)
  • 1/2 medium red onion, diced
  • 1 c. chopped fresh pineapple
  • 1/4 c. chopped cilantro
  • juice of 1/2 a lime
  • juice of 1/2 an orange
  • 1 1/2 T. rice wine vinegar
  • pinch of salt

Instructions

  1. Preheat oven to 325℉ or preheat slow cooker if using a smaller shoulder. Whisk together the pork "sauce" ingredients in a medium bowl (liquid smoke, hoisin, soy sauce, rice vinegar, crushed pineapple, pineapple preserves, garlic powder, and black pepper).

  2. Rinse the pork shoulder and dry with paper towels. Preheat a large skillet to medium/high heat. Rub with the tablespoon of sea salt. Sear pork shoulder for 3-4 minutes per side or until it develops a deep golden crust.
  3. Add pork shoulder to large pot/dutch oven or slow cooker and pour over the sauce mixture. Cover and cook for 5 hours in the oven, 4-5 hours for a smaller shoulder on low in the slow cooker, or 8-10 hours on high. (I turned my pork shoulder over halfway through cooking and ladled some of the cooking liquids over the pork to help it stay juicy throughout the cooking process.)

  4. To make the slaw, combine all slaw ingredients in a medium bowl and toss to combine. Season to taste with salt.

  5. Once pork is done, remove from oven/slow-cooker and let cool for 15 minutes or so. Shred with two forks and add to a large bowl. Pour all of the cooking liquid over the pork and toss to let it soak in. Serve the pork in grilled tortillas topped with slaw, a sprinkle of chopped scallions, and some fresh chopped pineapple!

Recipe Notes

If you want to use a smaller 4-5 lb. pork shoulder, you can cook it in the slow cooker instead. I'd cook it 4-5 hours on high, or 8-10 on low.