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Hawaiian Kalua Pork Tacos

Hawaiiian Kalua Pork Tacos

Kalua Pork Tacos are made right in your slow cooker! Top the with delicious Pineapple Salsa and Fresh Cabbage Slaw for a taste of the islands.
5 from 11 votes
Course Main Course
Cuisine American, Hawaiian, Southwest
Servings 10 10 to 12 people


  • 3 pounds pork shoulder boneless
  • tablespoon sea salt or kosher salt
  • tablespoon liquid smoke
  • 1 fresh pineapple small dice (1/4 inch)
  • 1 red bell pepper fine dice (1/8 inch)
  • 1 jalapeno fine dice (1/8 inch)
  • ¼ small red onion fine dice (1/8 inch)
  • 1 handful cilantro leaves minced
  • 12 ounces pineapple chunks
  • 1 each habanero chile seeded and chopped
  • 2 dozen corn tortillas


  • Cabbage Slaw with very little dressing
  • lime wedges
  • slices of jalapeño or serrano chile
  • 1 to 2 cups bbq sauce, optional your favorite brand


Cut excess fat from pork, rub with salt and place in a slow-cooker. Pierce with a carving fork. Pour liquid smoke over pork and pat into the pork.

  • Cover the slow-cooker and cook pork on low for 6 to 8 hours or until pork shreds apart with a fork.
  • Prepare the salsa by tossing the pineapple, red bell pepper, jalapeño, red onion and cilantro together. Add a pinch of salt. Refrigerate until serving.
  • Combine bbq sauce, reserved pineapple juice and habanero together in a food processor or blender. Pulse until well blended and smooth. Heat in a small sauce pan and set aside.
  • To serve, warm the tortillas. Place a layer of coleslaw in the middle of the tortilla. Add Kalua pork then drizzle with bbq sauce. Top with pineapple salsa.