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Tender, smoky, slow-cooked Kalua pork piled high on warm corn tortillas. Topped with a zesty pineapple salsa and crunchy cabbage, these tacos bring a taste of the Hawaiian islands to your dinner table.
Prepare and Season the Pork
Slow Cook the Pork
Make the Pineapple Salsa
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Tender, smoky, slow-cooked Kalua pork piled high on warm corn tortillas. Topped with a zesty pineapple salsa and crunchy cabbage, these tacos bring a taste of the Hawaiian islands to your dinner table.
This hawaiian recipe takes 230 minutes to prepare and yields 4 servings. At 850.93 calories per serving with 47.49g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
Shred the Pork
Assemble the Tacos
Replace the pineapple salsa with a mango salsa or a simple pico de gallo for a different flavor profile.
Place the seasoned pork in a slow cooker and cook on low for 8-10 hours or on high for 4-6 hours, until tender.
Blend avocado, lime juice, coriander, a little water, and a pinch of salt to create a smooth avocado crema to drizzle over the tacos.
While corn tortillas are traditional, feel free to use small flour tortillas or even lettuce wraps for a low-carb option.
Pork shoulder is rich in high-quality protein, which is essential for building and repairing muscle tissue, supporting immune function, and maintaining overall body strength.
Pork is a great source of B vitamins, particularly thiamin (B1), niacin (B3), and B6. These vitamins are crucial for converting food into energy and supporting brain function.
The fresh pineapple, lime juice, and coriander in the salsa provide a significant amount of Vitamin C, an antioxidant that helps strengthen the immune system and protect cells from damage.
The cabbage, pineapple, and onion contribute dietary fiber, which aids in digestion, promotes gut health, and can help you feel full and satisfied.
A serving of two Kalua Pork Tacos contains approximately 550-650 calories, depending on the fat content of the pork and the size of the tortillas.
They can be part of a balanced diet. The pork provides a high amount of protein, while the salsa and cabbage offer vitamins and fiber. However, pork shoulder is high in fat, so it's best enjoyed in moderation. You can make it leaner by trimming more fat before cooking and skimming the rendered fat well.
Absolutely! This recipe is perfect for a slow cooker. Season the pork as directed and place it in the slow cooker. Cook on low for 8-10 hours or on high for 4-6 hours until the pork is fall-apart tender.
If you can't find Hawaiian salt, you can substitute it with an equal amount of coarse sea salt or kosher salt. The flavor will be slightly different but still delicious.
Store the leftover pork and salsa in separate airtight containers in the refrigerator for up to 4 days. Reheat the pork in a skillet over medium heat with a splash of water or broth, or in the microwave, until warmed through. Assemble the tacos fresh before serving.
Yes. The Kalua pork can be cooked, shredded, and stored in the refrigerator for up to 4 days. The pineapple salsa can be made up to 24 hours in advance; its flavor will actually improve as it sits.