Inspired by my recent trip to Hawaii. I’m combining two of my favorite things. Hawaii, and tacos. Totally legit.
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.
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!
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?!?
Your next #tacotuesday just got a little better.
Happy dinnertime!! XO