Slow Cooker Kalua Pork Tacos - Tender juicy pork, in a Hawaiian inspired sauce, wrapped in a warm corn tortilla. Say "Hola" to this tasty fusion taco!
Are you a fan of fusion food? I am sooooo in love with it. It must be the mad scientist in me or something, because the idea of taking two styles of food and making them in to one amazing dish makes me all happy inside. It is a licence to play with your food!
I love a show called "Eat Street" on the Food Network because they just cruise around the country trying food from different food trucks, and a ton of them are fusion style. Where else do you find Chinese/Mexican or Italian/Middle Easter blends? Well, trust me, I am working on things like that. But for now let's Take Mexico to Hawaii and eat some delicious tacos shall we?
So with that said, welcome to another edition of Sunday Supper! This weeks theme is "Tropical Food" and that is what inspired me to make a recipe that has been rattling around in this crazy brain of mine for quite some time. You all know my love for Mexican food, and tacos are the perfect vehicle (in my humble opinion) for foodie fusion fun. Before this theme came about, my dilemma was exactly what cuisine would I mash together with Mexican to make the taco of my dreams. Would it be Korean, Greek, Thai? Nope, as soon as I heard the theme I knew we were talking a trip to the islands. Yay! I have always wanted to go to Hawaii!!
Now, I not only wanted to create a tasty taco for you, I wanted to fill another request that I get so often. That is requests for slow cooker recipes. So many people love them, and I have to admit I am really becoming quite the fan myself. After years of leaving it alone and dusty in my pantry, she is sitting shiny and proud on the kitchen counter ready to be put to work. By using the slow cooker, this can be a terrific weeknight meal if you like. Or, save it for a weekend get together.
On this particular day, it actually ended up being a sort of "Linner". You know a combo of lunch and dinner? Hey, breakfast and lunch have their rendezvous. Dinner needs to get in on the action too! OK, let me be honest here, my kids (my son and his fiance) work nights quite a lot, and you all know Kevin works nights too. So it was easier for me to plan this as an early afternoon meal VS an actual dinner.
I popped the pork into the slow cooker right before I went to bed so it would be ready to go first thing in the AM. Now, I have to warn you. This smells soooooo good when it cooks. I had all sorts of weird food related dreams that night and I attribute it to smelling this roast cooking. First thing in the AM, I couldn't help but reach into the slow cooker, which had turned itself to warm by now (I love love LOVE my new Hamilton Beach Set 'n Forget Slow Cooker), and snag a good sized chunk to nibble on. Wow! Do you have any idea how hard it was to not just eat the pork as is?
Will power people!
Who knew I had it?
Now, if you plan ahead, this recipe really only takes the time to allow the sauce and pork hang out in the slow cooker for a while. I make everything the day, or even 2 days, before I plan on devouring this deliciousness. Everything, especially the salsa, actually gets better when you give it a little time for the flavors to get together and party. The only thing I made the day of was the slaw, but even that could be made the night before.
Now everyone is here, beers have been poured, and the anticipation is killing us. I warmed the tortillas in the microwave to make them nice and soft and started piling on the goodies. I took my tray for a photo op, and told everyone else to dive in. What I came back to was a room full of silence. Except for the occasional mmmmmmm there was no talking. Ha, that is a rare thing in my house! The only way to shut us up is to feed us. The better the food, the longer the silence.
So I took my opportunity to dig in. OhhhEmmmmGeeeee, All I could think was "Dude, these are frickin' amazing and I totally need a food truck right now!". Then my son finished his taco and said, "Mom, you totally need a food truck"! Great minds people, great minds.
The roast made enough for us to eat, and I sent home a zipper top baggie with the kids that had enough for a few tacos, and I had the same amount for us. Which by the way was eaten later that night. Then another roast went into the slow cooker a couple of days later. I have literally been eating tacos morning, afternoon, and night! But I am not burnt out yet! So my little brain is working on new ways to use that tasty pork.
1 year ago - Slow Cooker Pork Carnitas Tacos
2 years ago - Crispy Salmon Sliders with Lemon Dill Slaw
3 years ago - Chicken Nachos with Green Chili Cheese
Slow Cooker Kalua Pork Tacos
- 1/4 cup + 2 tablespoons light brown sugar, packed
- 1 tablespoon ground coriander
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground cumin
- 1 large onion, chopped
- 1 1/3 cups pineapple juice, divided
- 4 pound boneless pork shoulder
- 1⁄2 cup low-sodium teriyaki sauce
- 1⁄2 cup ketchup
- 2 cloves garlic, minced
- 2 inch piece of ginger, grated
- 1 (10-ounce bag) of angle hair cabbage or sliced cabbage (about 1 small head)
- 2 tablespoon low fat mayonnaise
- 2 tablespoon white vinegar
- 1/2 cup (a large handful) of fresh cilantro, chopped
- 4 green onions, chopped
- 2 limes, zest and juiced
- Cilantro Lime Crema
- Grilled Pineapple Salsa
- 18 corn tortillas (or 3 per person)
- Cilantro leaves
- Lime wedges
- In small bowl, combine 1/4 cup brown sugar, ground coriander, garlic powder, onion powder, 1 tablespoon salt, 1 teaspoon pepper, and cumin
- Coat the pork the with rub mixture, patting until all rub is used. Set aside.
- Place chopped onion and 2/3 cup pineapple juice in the bottom of the slow cooker. Set the pork shoulder on top of the onions and cover the slow cooker. Cook on low for 6 to 8 hours, or until the meat falls apart easily.
- Remove meat from cooker and shred using two forks. Drain the cooker and return the shredded pork to it.
- In a small saucepan, combine remaining pineapple juice, teriyaki sauce, ketchup, garlic, remaining brown sugar, and ginger.
- Bring to a boil, stirring, over med-high heat. When it starts to boil, reduce heat to low, and simmer for 10 minutes. Stir in ginger. Remove from heat and set aside. Cover and place in the refrigerator if storing overnight.
- Pour the BBQ sauce into the slow cooker with the pulled pork and cook an additional hour on high.
- To make cabbage slaw, toss the cabbage, mayo, vinegar, 1/2 cup cilantro, green onions, and lime zest and juice together in a large bowl, season with salt and pepper to taste. Cover and place in the refrigerator until ready to serve.
- To assemble the tacos, heat the tortillas, wrapped in a damp paper towel, in the microwave for 30 seconds (or until warm). Place a spoonful of cabbage in a tortilla, top with Grilled Pineapple Salsa and Cilantro Lime Crema.
- Garnish with cilantro leaves and serve with lime wedges.
Prep Time: 0 hrs. 15 mins.
Total time: 9 hrs. 15 mins.
Tags: pork. onion, pineapple juice, ginger, teriyaki sauce, cabbage, cilantro, green onion, lime, tortillas, Slow Cooker Meals, #SundaySupper,
Do You Shop Amazon?When you start your Amazon shopping here, I get a small affiliate commission. THANK YOU!!
Like what you see? Please leave me a comment!
Let's stay connected!
A BIG thank you to our hosts for this week's Sunday Supper, Cindy from Cindy's Recipes and Writings, and Marlene from Nosh My Way!
Now, grab yourself a drink with an umbrella in it (preferably in a coconut or pineapple) and get ready for a tornado of tropical treats from the Sunday Supper tastemakers.