Kalua Pork Tacos with Pineapple Salsa

Instructions

1. 1

   Prepare and Season the Pork

   • Preheat your oven to 325°F (165°C).
   • Pat the pork shoulder completely dry with paper towels. If there is a thick fat cap, score it in a diamond pattern, being careful not to cut into the meat.
   • In a small bowl, combine the Hawaiian salt, garlic powder, and black pepper.
   • Rub the liquid smoke evenly over the entire surface of the pork. Follow by rubbing the salt mixture thoroughly into the meat, getting it into any crevices.
2. 2

   Slow Cook the Pork

   • Place the seasoned pork, fat-side up, into a Dutch oven or a heavy-bottomed pot with a tight-fitting lid.
   • Cover the pot and transfer it to the preheated oven.
   • Cook for 3.5 to 4 hours. The pork is done when it is fork-tender and easily pulls apart. The internal temperature should reach 200-205°F (93-96°C) for optimal shredding.
3. 3

   Make the Pineapple Salsa

   • While the pork is cooking, prepare the salsa. In a medium bowl, combine the diced pineapple, red onion, minced jalapeño, chopped coriander, and lime juice.
   • Season with 1/4 teaspoon of salt and mix well.
   • Cover and refrigerate for at least 30 minutes to allow the flavors to meld together.
4. 4

   Shred the Pork

   • Carefully remove the hot Dutch oven from the oven. Transfer the pork to a large bowl or cutting board.
   • Let the pork rest for 10-15 minutes. This allows the juices to redistribute, ensuring tender meat.
   • Using two forks, shred the meat. Discard any large pieces of excess fat.
   • Skim some of the rendered fat from the top of the juices left in the pot. Moisten the shredded pork by tossing it with a few spoonfuls of the remaining flavorful juices.
5. 5

   Assemble the Tacos

   • Warm the corn tortillas one at a time in a dry skillet over medium-high heat for about 30 seconds per side, until they are soft and pliable.
   • To assemble, place a generous portion of the shredded Kalua pork onto each warm tortilla.
   • Top with a spoonful of the fresh pineapple salsa and a sprinkle of shredded green cabbage for crunch.
   • Serve immediately with extra lime wedges on the side.