Hawaii

Kalua Pork Tacos

Aloha meets taco in this tropical fusion. Traditional Hawaiian kalua pork, smoky and tender from slow cooking, is topped with bright pineapple salsa that celebrates Hawaii's island flavors. It's like a luau in taco form.

⏱ Total 8hrs 🍴 Makes 12 tacos 🌶 Mild ⭐ Hawaiian Fusion

Equipment Needed

🍳 Slow Cooker or Dutch Oven
🥣 Mixing Bowls
🍴 Comal
🥬 Tongs

Instructions

1

Prep the pork: Pierce the pork shoulder all over with a fork or sharp knife. This helps the salt and smoke flavor penetrate the meat. Rub the Hawaiian sea salt all over the pork, getting into the cuts.

2

Set up slow cooker: If using ti or banana leaves, line the bottom of your slow cooker with them. Place the seasoned pork on top. Pour liquid smoke and water over the pork. Cover with more leaves if using.

Tip: The leaves are traditional and add flavor, but the pork is still delicious without them. Banana leaves can be found at Asian grocery stores.
3

Cook low and slow: Cover and cook on low for 8-10 hours, or until the pork is fall-apart tender and reaches an internal temperature of 195-205 degrees F.

4

Make the pineapple salsa: While the pork cooks, combine diced pineapple, red onion, jalapeno, cilantro, lime juice, and salt. Refrigerate for at least 30 minutes to let flavors meld.

5

Shred the pork: Remove pork from the slow cooker, discarding leaves if used. Shred with two forks, removing any large pieces of fat. Return to the cooking liquid and toss to moisten.

6

Season to taste: Taste the shredded pork and adjust salt if needed. The cooking liquid is flavorful - don't drain it all away. The pork should be juicy and well-seasoned.

7

Warm the tortillas: Heat flour tortillas on a dry comal or in a skillet over medium heat for 30 seconds per side. Keep warm wrapped in a towel.

8

Assemble the tacos: Fill each warm tortilla with kalua pork. Add a small bed of purple cabbage and top generously with pineapple salsa.

9

Serve island-style: Drizzle with sriracha mayo if desired and serve with lime wedges. Say "mahalo" and enjoy your Hawaiian taco feast!

💡 Pro Tips & Variations

  • Traditional imu method: Authentic kalua pig is cooked in an underground imu oven. The slow cooker with liquid smoke is the best home approximation of that smoky flavor.
  • Hawaiian sea salt: Alaea Hawaiian sea salt (red salt) is traditional and adds beautiful color. Regular coarse sea salt works if you can't find it.
  • Use quality liquid smoke: Good liquid smoke makes a big difference. Look for natural hickory or mesquite varieties without artificial ingredients.
  • Grill the pineapple: For extra flavor, grill pineapple slices before dicing them for the salsa. The caramelization adds wonderful depth.
  • Make it a plate lunch: Serve with macaroni salad and rice on the side for a true Hawaiian plate lunch experience.
  • Freeze extras: Kalua pork freezes beautifully. Make a big batch and freeze portions for quick taco nights later.
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