Kalua Pork Tacos

Name: Kalua Pork Tacos
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 4 servings
Cuisine: hawaiian
Ingredients: 2 lb pork shoulder (bone-in, trimmed of excess fat); 1 tbsp liquid smoke (hickory flavor); 1 tsp salt (for dry rub); 2 pcs banana leaf (large, for wrapping (or substitute aluminum foil)); 8 pcs corn tortillas (6-inch, warmed); 1 cup pineapple (fresh, finely diced); 1.5 cup green cabbage (finely shredded); 0.25 cup red onion (finely diced); 3 tbsp cilantro (fresh, chopped); 2 tbsp lime juice (freshly squeezed)

RATING

4.6/5(118)

TASTE SCORE

9/10

Incredibly tender, smoky shredded pork tucked into warm corn tortillas and topped with a bright, tangy pineapple slaw. This Hawaiian-inspired taco brings the essence of a traditional luau to your weeknight table, all made easily in your home oven.

PREP

20m

COOK

180m

SERVES

2 PIECES

758 cal

SERVINGS

METHOD · 8 STEPS

prep
Preheat the oven and prepare the pork.
Preheat your oven to 325°F. Pat the pork shoulder dry with paper towels. Pierce the meat all over with a fork to help it absorb the smoke flavor, then rub the entire surface with the liquid smoke and salt.
assemble
Wrap the pork in banana leaves.
Line your dutch oven or roasting pan with the banana leaves. Place the seasoned pork in the center and wrap the leaves tightly around it, tucking in the ends. If the leaves won't stay closed, tie them with kitchen twine. Cover the pot with its lid.
TIPA tight seal traps the steam, ensuring the pork stays incredibly moist.
bake · ~180 min
Slow-cook the pork until fork-tender.
Place the covered pot in the oven and cook for 3 hours, or until the internal temperature reaches at least 195°F and the meat shreds easily with a fork. The low-and-slow cooking breaks down the connective tissue for that classic kalua tenderness.
TIPResist the urge to open the lid during cooking; every time you peek you lose precious steam.
rest · ~15 min
Rest the pork before shredding.
Remove the pot from the oven and let the pork rest, still wrapped in the leaves, for 15 minutes. This allows the juices to redistribute.
prep
Shred the pork.
Unwrap the pork, reserving the juices left in the bottom of the pot. Using two forks, shred the meat, discarding the bone and any large pieces of unrendered fat. Toss the shredded pork with the reserved cooking juices to keep it moist and flavorful.
TIPDon't toss those pan juices, they are pure gold for flavor and moisture.
mix
Make the pineapple slaw.
In a mixing bowl, combine the diced pineapple, shredded cabbage, diced red onion, and chopped cilantro. Add the fresh lime juice and a pinch of salt. Toss everything together until well mixed. Let it sit for 5 minutes to let the flavors meld.
prep
Warm the tortillas.
Warm the corn tortillas in a dry skillet over medium-high heat for about 30 seconds per side, or wrap them in a damp paper towel and microwave for 30 seconds until soft and pliable.
assemble
Assemble the tacos and serve.
Fill each warm tortilla with a generous portion of the shredded kalua pork. Top with a heaping spoonful of the fresh pineapple slaw. Serve immediately with extra lime wedges on the side.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Pierce the pork shoulder all over with a fork to help the liquid smoke penetrate deeply.
2
Wrap the banana leaves tightly and tie with twine to trap steam for moist meat.
3
Cook until internal temp reaches 195°F or higher for easy shredding.
4
Reserve the pan juices to moisten the shredded pork and boost flavor.
5
Let the pineapple slaw sit for 5 minutes so the lime juice softens the cabbage slightly.
6
Warm tortillas in a dry skillet for a slight char and better texture.

RECIPE VARIATIONS