Hawaiian Pulled Pork Tacos: A Tropical Twist on Taco Night!
Introduction:
Get ready to embark on a flavor-packed journey to the shores of Hawaii with these Hawaiian Pulled Pork Tacos! Bursting with sweet and savory flavors, these tacos are like a luau in every bite. Say aloha to a taste of the tropics right in your own kitchen!
Ingredients:
- 2 lbs pork shoulder or pork butt
- 1 cup pineapple juice
- 1/4 cup soy sauce
- 1/4 cup ketchup
- 2 tablespoons brown sugar
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- Salt and pepper, to taste
- 8 small flour tortillas or corn tortillas
- Pineapple salsa, for serving
- Shredded cabbage or coleslaw mix, for serving
- Sliced jalapeños, for serving (optional)
- Fresh cilantro, for garnish
- Lime wedges, for serving
How to Make Instructions:
- Place the pork shoulder or pork butt in a slow cooker.
- In a bowl, whisk together pineapple juice, soy sauce, ketchup, brown sugar, minced garlic, ground ginger, ground cinnamon, ground cloves, salt, and pepper to make the marinade.
- Pour the marinade over the pork in the slow cooker, ensuring it is well coated.
- Cover and cook on low for 8 hours, or until the pork is tender and easily shreds with a fork.
- Once the pork is cooked, shred it using two forks and mix it with the juices in the slow cooker to soak up all the flavors.
- Warm the flour tortillas or corn tortillas in a dry skillet or microwave.
- Assemble the tacos by placing a generous portion of pulled pork on each tortilla, followed by a spoonful of pineapple salsa and shredded cabbage or coleslaw mix.
- Top with sliced jalapeños for an extra kick, if desired, and garnish with fresh cilantro.
- Serve with lime wedges on the side for a refreshing citrus twist.
Helpful Tips:
- For an extra layer of flavor, sear the pork shoulder or pork butt in a hot skillet before transferring it to the slow cooker.
- Don’t have a slow cooker? You can also cook the pork in a Dutch oven or Instant Pot using the same method, adjusting the cooking time accordingly.
- Customize your tacos with additional toppings like diced avocado, sliced radishes, or a drizzle of hot sauce for added flavor and texture.
Variations for Hawaiian Pulled Pork Tacos:
- Not a fan of pork? You can use chicken thighs or beef brisket as delicious alternatives.
- Swap the pineapple salsa for mango salsa or peach salsa for a different fruity twist.
Hawaiian Pulled Pork Tacos
Ingredients
- – 2 lbs pork shoulder or pork butt
- – 1 cup pineapple juice
- – 1/4 cup soy sauce
- – 1/4 cup ketchup
- – 2 tablespoons brown sugar
- – 2 cloves garlic minced
- – 1 teaspoon ground ginger
- – 1/2 teaspoon ground cinnamon
- – 1/4 teaspoon ground cloves
- – Salt and pepper to taste
- – 8 small flour tortillas or corn tortillas
- – Pineapple salsa for serving
- – Shredded cabbage or coleslaw mix for serving
- – Sliced jalapeños for serving (optional)
- – Fresh cilantro for garnish
- – Lime wedges for serving
Instructions
- Place the pork shoulder or pork butt in a slow cooker.
- In a bowl, whisk together pineapple juice, soy sauce, ketchup, brown sugar, minced garlic, ground ginger, ground cinnamon, ground cloves, salt, and pepper to make the marinade.
- Pour the marinade over the pork in the slow cooker, ensuring it is well coated.
- Cover and cook on low for 8 hours, or until the pork is tender and easily shreds with a fork.
- Once the pork is cooked, shred it using two forks and mix it with the juices in the slow cooker to soak up all the flavors.
- Warm the flour tortillas or corn tortillas in a dry skillet or microwave.
- Assemble the tacos by placing a generous portion of pulled pork on each tortilla, followed by a spoonful of pineapple salsa and shredded cabbage or coleslaw mix.
- Top with sliced jalapeños for an extra kick, if desired, and garnish with fresh cilantro.
- Serve with lime wedges on the side for a refreshing citrus twist.
Notes
Frequently Asked Questions:
Q: Can I freeze the leftover pulled pork?
A: Yes! Store any leftover pulled pork in an airtight container or freezer bag and freeze for up to 3 months. Thaw overnight in the fridge before reheating and serving.
Q: Can I make the pulled pork ahead of time?
A: Absolutely! You can cook the pulled pork in advance and store it in the fridge for up to 3 days. Reheat it in the microwave or on the stove before assembling your tacos.
Storage Instructions:
Store any leftover pulled pork and toppings separately in airtight containers in the fridge for up to 3 days. Reheat the pulled pork in the microwave or on the stove before assembling your tacos.
More Relevant Recipes:
If you’re craving more tropical-inspired dishes, check out our recipes
One Comment