When my friend, Lindsay, mentioned she was making this for dinner a couple of weeks ago, I immediately asked for the recipe. She raved about it the next day, so it went on the menu for the following week.

I’m so glad I didn’t wait to make these! They take a little time, but they’re so worth the effort! The pork was incredible, but the pineapple slaw really took this to a whole different level. The pork is really versatile too, which made for great leftovers. After enjoying them as tacos, we had the leftover pork as sandwiches (topped with the slaw) and then used the remaining pork in quesadillas (along with some fresh pineapple). So, so good!

Hawaiian Hula Pork Tacos with Pineapple Slaw
(from Half Baked Harvest)
Serves 6-8

For the pork:
3 lbs. pork shoulder roast
2 1/2 cups pineapple juice
2 tsp. ginger
2 cloves garlic, minced
1/2 cup brown sugar
2/3 cup soy sauce
2/3 cup ketchup
1/4 cup rice vinegar
2-3 Tbsp. sriracha
Tortillas, for serving
Shredded cheddar, for serving

For the pineapple slaw:
3 Tbsp. Greek yogurt
1 Tbsp. rice vinegar
2 Tbsp. fresh pineapple juice
1 Tbsp. brown sugar
1 tsp. orange zest
Pinch of salt and pepper
2 cups shredded cabbage
1/3 cup green onions, chopped
3 Tbsp. fresh cilantro, chopped
1 cup fresh pineapple, chopped
1 jalapeno, seeded and chopped

Preheat the oven to 350F degrees.

In a large bowl, whisk together the pineapple juice, ginger, brown sugar, soy sauce, ketchup, sriracha and vinegar until well combined.

Place the pork in a dutch oven and add about half of the sauce. Place in the oven and roast for 3-4 hours, until the pork shreds easily. Remove the pork, shred and return to the dutch oven. Mix in additional sauce until you have the consistency you want. Heat on the stove top until heated through.

While the pork is cooking, make the pineapple slaw: In a medium bowl whisk together the Greek yogurt, rice vinegar, pineapple juice, brown sugar, orange zest, salt and pepper until well combined. Add in cabbage, green onions, cilantro, pineapple and jalapeno and toss until evenly coated. Refrigerate until ready to serve.

Serve cooked pork in tortillas, topped with shredded cheddar and pineapple slaw.