This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Doing so allows me to create more unique content and recipes for you.
Get ready to transform your Taco Tuesday with these insanely delicious Slow Cooker Kalua Pork Tacos! This refined sugar-free version of the Hawaiian favorite combines tender, juicy pulled pork with a sweet-and-savory Asian-inspired sauce, all topped with tangy cabbage slaw and grilled pineapple salsa. Made easily in your slow cooker and paired with keto-friendly almond flour tortillas, these flavor-packed tacos deliver all the island vibes without the sugar rush! Whether you're following a low-carb lifestyle or just craving something different, these easy-prep tacos will have everyone coming back for seconds.
Join my newsletter and never miss a recipe!
In This Post
Why You'll Love This Slow Cooker Kalua Pork Tacos Recipe
- Perfect Fusion of Flavors Made Healthy: Experience the magic where Hawaiian Kalua pork meets Mexican tacos, all made sugar-free! This slow-cooked pork is incredibly tender and packed with island flavors, while the Asian-inspired sauce and fresh toppings create an unforgettable fusion that just happens to be better for you.
- Easy Prep, Maximum Impact: Let your slow cooker do all the heavy lifting! Just 15 minutes of prep before bed, and wake up to perfectly cooked pork that'll have you dreaming of the islands. The make-ahead friendly components mean you can prep everything in advance for stress-free entertaining.
- Versatile Recipe For Everyone: Whether you're following a low-carb lifestyle, prefer whole food ingredients, or want the traditional version, this recipe has options for all! The base recipe is refined sugar-free, but includes easy swaps to make it exactly how you prefer. Plus, the generous portions mean plenty of leftovers that taste even better the next day!
Slow Cooker Kalua Pork Tacos: A Sugar-Free Hawaiian-Mexican Fusion That'll Rock Your World! 🌺🌮
Are you a fan of fusion food?
This Slow Cooker Kalua Pork Tacos recipe happened because I am so 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 into one amazing dish makes me all happy inside. It is a license to play with your food!
The best part about this recipe? It's totally customizable to fit your lifestyle! I've updated our family favorite to be refined sugar-free and lower carb (because your girl still wants her tacos while keeping things healthy!), but I've included options for both traditional and whole-food versions too. Because let's be real - food this good shouldn't be limited by dietary restrictions!
I loved a show called "Eat Street" on the Food Network because they just would cruise around the country trying food from different food trucks, and a ton of them are fusion style.
Where else would you find Chinese/Mexican or Italian/Middle Eastern 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?
You all know my love for Mexican food, and tacos are the perfect vehicle (in my humble opinion) for foodie fusion fun.
But for the life of me, I just couldn't figure out exactly what cuisine I would mash together with Mexican to make the taco of my dreams.
Would it be Korean, Greek, or Thai?
Then I thought about how much I have always wanted to go to Hawaii, and BOOM, the decision was made!
And you know what's really amazing? Whether you make these with my sugar-free substitutions, go full traditional, or opt for the whole-food version, they're still absolutely mind-blowing. The flavors are so incredible that nobody will even notice they're eating a healthier version!
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 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.
Using the slow cooker 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!
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 insanely 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 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 to 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 some of these Slow Cooker Kalua Pork Tacos with the kids, and I had the same amount left over 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.
🍽️✨ Don't forget to share your delightful creations with us on Instagram using #BobbisKozyKitchen for a chance to be featured in our newsletter! 📸
🥘Slow Cooker Kahlua Pork Tacos Ingredient Notes
Here, I explain the best ingredients for my Slow Cooker Kahlua Pork Tacos recipe, what each one does, and substitution options. For the exact measurements, see the recipe card below.
For the Rub:
- Brown Monk Fruit Allulose Sweetener: Creates a perfect caramelized exterior on the pork while keeping it sugar-free. Substitution: Regular brown sugar is the traditional version, and coconut sugar is the whole food option.
- Ground Coriander: Adds a bright, citrusy note that complements both the pork and pineapple. Substitution: No substitution is recommended.
- Garlic and Onion Powder: Provides a savory base flavor that infuses throughout the meat. Substitution: Fresh minced garlic and onion can be used, but powdered versions can be distributed more evenly in the rub.
- Pink Salt: Enhances all the flavors and helps create a beautiful crust. Substitution: Regular sea salt.
- Ground Cumin: Adds warmth and earthiness that ties the Asian and Mexican flavors together. Substitution: No substitution is recommended.
For the Pork:
- Pork Shoulder: This cut becomes tender and juicy when slow-cooked. Substitution: Pork butt can also be used with similar results.
- Large Onion: This creates a flavorful base and helps keep the pork moist. Substitution: Shallots can be used for a milder flavor.
- 100% Pineapple Juice: Adds natural sweetness and helps tenderize the meat. Substitution: No substitution is recommended.
For the Sauce:
- Sugar-Free Teriyaki Sauce: Provides that essential Asian-fusion flavor while keeping carbs low. Substitution: Regular teriyaki sauce for the traditional version, coconut aminos for the whole food option.
- Sugar-Free Ketchup: Adds tanginess and body to the sauce. Substitution: Regular ketchup for the traditional version, this ketchup or homemade sugar-free version for the whole food option.
- Fresh Ginger: Brings bright, spicy notes to the sauce. Substitution: Ground ginger can be used (1/4 teaspoon per tablespoon fresh).
For the Slaw:
- Angel Hair Cabbage: This creates a crunchy contrast to the tender pork. Substitution: Any finely sliced or shredded cabbage works well.
- Greek Yogurt: Makes a creamy, tangy dressing. Substitution: Sour cream or dairy-free yogurt alternatives.
For Serving:
- Almond Flour Tortillas: Keeps the tacos low-carb and gluten-free. Substitution: Regular corn tortillas for the traditional version, lettuce wraps for the whole food option.
The printable recipe card at the bottom of the page contains a detailed list of measurements and instructions.
Storing and Reheating Slow Cooker Kahlua Pork Tacos
Storage Instructions:
- Pork Storage:
- Allow the cooked pork to cool completely before storing
- Store in an airtight container in the refrigerator for up to 4 days
- Can be frozen in freezer-safe containers or bags for up to 3 months
- For best results, store the meat in its sauce to maintain moisture
- Cabbage Slaw:
- Store in an airtight container in the refrigerator for up to 2 days
- Do not freeze
- May need to drain excess liquid before serving leftover slaw
- Component Storage:
- Store tortillas, sauces, and toppings separately
- Keep fresh garnishes like cilantro and lime wedges until ready to serve
Reheating Instructions:
- From Refrigerated:
- Slow Cooker Method: Place pork and sauce in slow cooker on low for 1-2 hours
- Stovetop Method: Heat pork and sauce in a pan over medium heat, stirring occasionally, until warmed through
- Microwave Method: Heat in 30-second intervals, stirring between each, until desired temperature
- From Frozen:
- Thaw overnight in refrigerator
- Reheat using any of the above methods
- Add a splash of pineapple juice if needed to maintain moisture
Pro Tips:
- Warm tortillas just before serving
- Prepare fresh garnishes for reheated leftovers
- Don't reheat the slaw - serve cold for best texture
- Store extra sauce separately to refresh reheated pork if needed
💭My Recipe Tips
1. Prep for Maximum Flavor Season your pork the night before and refrigerate for the best flavor penetration. This extra time allows the rub to really work its magic! Even 2-3 hours will make a difference if you can't do it overnight.
2. Optional Flavor Boost While this recipe is designed to be quick and easy (just dump and go!), if you have extra time, you can sear the seasoned pork before adding it to the slow cooker for an extra layer of flavor. But don't worry - it's still absolutely delicious without this step!
3. Layer Your Flavors Place your onions on the bottom of the slow cooker first. They'll create a flavor-packed cushion for your pork and prevent any sticking. Plus, they'll practically melt into the sauce by the end of cooking.
4. Perfect Your Sauce Balance Taste your sauce before adding it to the pork. Since we're using sugar-free ingredients, you might want to adjust the sweetness or saltiness. Remember, the pineapple juice adds natural sweetness, too!
5. Master the Moisture Check your pork after shredding - if it seems a bit dry, add some of the cooking liquid back in before adding the sauce. This keeps everything juicy and flavorful.
6. Time Your Toppings Make your slaw at least an hour before serving to let the flavors develop, but not so far ahead that it becomes soggy. If making ahead, wait to add the dressing until closer to serving time.
7. Tortilla Options For quick and easy serving, warm your tortillas wrapped in damp paper towels in the microwave. Want to get fancy? Heat them in a cast iron skillet for some char marks. Either way works great - it's all about what works best for you!
FAQ about Slow Cooker Kalua Pork Tacos
Absolutely! This pork actually gets even better after a day or two. Cook the pork completely, store it in its sauce in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Just reheat gently when ready to serve.
Yes! Cook on high pressure for about 60 minutes with a natural release. The meat should be tender and easily shred. Then continue with adding the sauce as directed in the slow cooker recipe.
If your pork isn't shredding easily, it likely needs more time to cook. Every slow cooker is different, and larger cuts might need extra time. Keep cooking on low until the meat easily pulls apart with two forks.
🍽️Serving Suggestions
1. Fresh Side Dishes
Balance these rich tacos with light, fresh sides! Try a crisp jicama slaw, low-carb Mexican street corn salad, or Mexican-style cauliflower rice. The cool, crunchy textures complement the tender pork perfectly.
2. Additional Toppings
While these tacos come with slaw and salsas, you can add even more toppings like diced avocado, pickled red onions, or a sprinkle of sesame seeds for extra Asian fusion flair.
3. Appetizer Ideas
Start your fusion feast with some complementary apps like sugar-free sweet and sour meatballs, keto crab rangoon, or Mexican cauliflower rice cakes.
4. Beverage Pairings
Complete your island-Mexican fusion experience with sugar-free margaritas, coconut lime mocktails, or old fashioned iced tea. For beer lovers, a light Mexican lager works great!
5. Alternative Serving Styles
Transform this pork into a taco bowl over cauliflower rice, wrap it in lettuce cups for a lighter option, or serve it over a bed of fresh greens for a fantastic salad.
6. Party Planning
For entertaining, set up a taco bar with all the fixings. Include both traditional and low-carb options so guests can customize their plates. Don't forget extra lime wedges and cilantro!
7. Leftover Ideas
Turn leftover pork into fusion quesadillas, stuff it into low-carb egg rolls, or top a Hawaiian-style pizza with sugar-free BBQ sauce base.
More Delicious Slow Cooker Recipes...
Slow Cooker Kahlua Pork Tacos
Equipment
Ingredients
For the Rub:
- 1/4 cup + 2 tbsp Besti Brown Sweetener *See notes for whole food and traditional options
- 1 tbsp ground coriander
- 1 tbsp organic garlic powder
- 1 tbsp organic onion powder
- 1 tbsp pink salt
- 1 tsp Freshly cracked black pepper
- 1 tsp ground cumin
For the Pork:
- 1 large onion chopped
- 1 1/3 cups 100% pineapple juice no added sugar, divided
- 4 lbs boneless pork shoulder
For the Sauce:
- 1/2 cup Low-Carb Teriyaki Sauce *See notes for whole food and traditional options
- 1/2 cup sugar-free ketchup *See notes for whole food and traditional options
- 2 cloves garlic minced
- 1 2-inch piece of ginger grated
For the Cabbage Slaw:
- 1 10-ounce bag angel hair cabbage or sliced cabbage (about 1 small head)
- 2 tbsp Greek yogurt or sour cream
- 2 tbsp white vinegar
- 1/2 cup (a large handful ) fresh cilantro chopped
- 4 green onions chopped
- 2 limes zest and juiced
For Serving:
- 16 almond flour tortillas *See notes for whole food and traditional options
- Cilantro leaves optional
- Lime wedges optional
- Cilantro Lime Crema optional
- Grilled Pineapple Salsa optional *See Notes
Instructions
To Make the Rub:
- In a small bowl, combine brown sweetener, ground coriander, garlic powder, onion powder, salt, pepper, and cumin until well mixed.
To Make the Pork:
- Coat the pork shoulder thoroughly with the rub mixture, patting until all rub is used.
- Place chopped onion and 2/3 cup pineapple juice into the slow cooker.
- Place the seasoned pork shoulder on top of the onions.
- Cover and cook on low for 6 to 8 hours, or until the meat falls apart easily.
- Remove meat from cooker and shred using meat shredders, or two forks.
- Drain the liquid from the cooker and return the shredded pork.
To Make the Sauce:
- In a small saucepan, combine: remaining pineapple juice, teriyaki sauce, ketchup, minced garlic, brown sweetener, and grated ginger.
- Bring to a boil over medium-high heat, stirring occasionally.
- Reduce heat to low and simmer for 10 minutes.
- Pour sauce over the shredded pork in the slow cooker.
- Cook an additional hour on high.
In a small saucepan, combine:
- In a large bowl, combine the shredded cabbage, Greek yogurt, vinegar, chopped cilantro, chopped green onions, and lime zest and juice.
- Season with salt and pepper to taste.
- Cover and refrigerate until ready to serve.
To Assemble the Tacos:
- Warm almond flour tortillas on a hot cast iron skillet or wrapped in a damp paper towel in the microwave for 30 seconds.
- Layer each tortilla with: Cabbage slaw, Kahlua pork, Grilled Pineapple Salsa (if using), Cilantro Lime Crema (if using)
- Garnish with fresh cilantro leaves and serve with lime wedges.
Notes
- Whole Food Version: Use coconut sugar or maple syrup
- Traditional Version: Use brown sugar
- Whole Food Version: Primal Kitchen No Soy Teriyaki Sauce
- Traditional Version: Regular teriyaki sauce
- Whole Food Version: Primal Kitchen Organic Sugar-Free Ketchup
- Traditional Version: Regular ketchup
- Whole Food Version: Lettuce wraps or homemade corn tortillas
- Traditional Version: Corn tortillas
2 (20-ounce)can of sliced pineapple, drained
1/4 cup chopped fresh cilantro
2 inch piece of fresh ginger, grated
2 limes, zest and juice
3 jalapenos, seeded and diced
1 medium red onion, diced
Pink salt
Freshly ground black pepper INSTRUCTIONS
Preheat a grill pan or grill over high heat.
Rub the grill with a bit of oil and grill each side of the pineapple slices until dark grill marks appear, 3 to 5 minutes per side.
Roughly chop the pineapple and add it to a bowl with the cilantro, ginger, lime zest and juice, jalapeno and onions.
Season with salt and pepper. Nutritional info does not include Cilantro Lime Crema or Grilled Pineapple Salsa
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
Food safety
- Do not use the same utensils on cooked food that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with a high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
If you like this recipe, please leave a comment!
If you make this recipe, take a photo and share it on Instagram with the hashtag #BobbisKozyKtchn I love to see what you make. You might even make it into our newsletter!!
Thank you for reading and supporting the companies I partner with. Doing so allows me to create more unique content and recipes for you.
Kristen
What size pork should you use? It’s not mentioned in the ingredients list or article.
bobbiskozykitchen
It says 4 lb boneless pork shoulder in the ingredient list under "for the pork".