Hawaiian Pulled Pork Tacos With Pineapple Slaw Recipes

HAWAIIAN PULLED PORK TACOS WITH PINEAPPLE SLAW

Steps:

• Preheat oven to 325℉ or preheat slow cooker if using a smaller shoulder. Whisk together the pork "sauce" ingredients in a medium bowl (liquid smoke, hoisin, soy sauce, rice vinegar, crushed pineapple, pineapple preserves, garlic powder, and black pepper).
• Rinse the pork shoulder and dry with paper towels. Preheat a large skillet to medium/high heat. Rub with the tablespoon of sea salt. Sear pork shoulder for 3-4 minutes per side or until it develops a deep golden crust.
• Add pork shoulder to large pot/dutch oven or slow cooker and pour over the sauce mixture. Cover and cook for 5 hours in the oven, 4-5 hours for a smaller shoulder on low in the slow cooker, or 8-10 hours on high. (I turned my pork shoulder over halfway through cooking and ladled some of the cooking liquids over the pork to help it stay juicy throughout the cooking process.)
• To make the slaw, combine all slaw ingredients in a medium bowl and toss to combine. Season to taste with salt.
• Once pork is done, remove from oven/slow-cooker and let cool for 15 minutes or so. Shred with two forks and add to a large bowl. Pour all of the cooking liquid over the pork and toss to let it soak in. Serve the pork in grilled tortillas topped with slaw, a sprinkle of chopped scallions, and some fresh chopped pineapple!

HAWAIIAN COLE SLAW

Steps:

• Mix coleslaw mix, pineapple, and onion together in a bowl.
• Whisk mayonnaise, vinegar, brown sugar, cilantro, salt, and pepper together in a bowl until dressing is smooth. Pour dressing over coleslaw mixture and toss to coat. Refrigerate.

SLOW COOKER HAWAIIAN-STYLE PULLED PORK

Steps:

• Pour pineapple chunks and juice in a bowl; add brown sugar, soy sauce, onion, garlic, pepper flakes, ginger, and black pepper and stir to combine.
• Cut pork butt in quarters and place in a slow cooker. Pour pineapple mixture over top.
• Cover and cook on Low until pork is tender and can be easily pulled apart with a fork, 6 to 8 hours.
• Shred pork in the juices and serve.