Kalua Pork Tacos on Studio 5

Inspired by my recent trip to Hawaii. I’m combining two of my favorite things. Hawaii, and tacos. Totally legit.

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Watch the clip below:

Kalua Pork Tacos
3-4 lb. pork shoulder or rump roast
2 tbsp. kosher or Hawaiian salt
1/2 tsp. garlic powder
1/2 tsp. ground cumin
Rub salt, garlic and cumin generously over the pork roast. Place in your crock pot on low for 12-16 hours. Low and slow! 16 hours is best, but in a pinch 12 will do.

Remove the roast and shred in a separate bowl, keeping the juices for seasoning as needed. Taste your pork, and if you need a little more flavor, add some of the salty juices a tablespoon at a time. Don’t over season your pork. Set aside.
Mexican Slaw
3 cups shredded red cabbage
1/2 cup chopped cilantro
1 small sweet onion, sliced thin
1 tbsp. sugar
1/2 tsp. salt
2 tbsp. olive oil
1 tbsp. lime juice
Toss all together and let sit for 1 hour in the fridge before serving.
To assemble the tacos, I love using fresh tortillas I can cook. Quickly cook your tortillas (corn or flour) in a skillet to lightly brown and warm through.
You will also need:
Pico de gallo
sliced fresh pineapple
Cotija cheese, or grated Monterrey Jack cheese
Place your shredded pork in a warm tortilla. Top with pineapple, slaw, Pico de gallo, and cheese. Eat. Repeat. Enjoy!

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Love my new tunic. The bright fun colors say spring! This was an easy decision on what to wear. Feeling like I could hit a beach today. Put my toes in the sand. Catch some rays. Why do I live in Utah?!?

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Your next #tacotuesday just got a little better.

Happy dinnertime!! XO

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