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It seems that since the sun first peeked out in mid-June, I’ve had a hankering for Hawaiian inspired dishes. But being a native Californian I also like to incorporate a healthy dose of Mexican fare into every day meals. If you are looking for a new way to switch up your typical 4th of July BBQ, I hope that this post will inspire you to make the ultimate Hawaiian taco. With Tortilla Land‘s fresh flour tortillas at hand, this is a do-ahead dish that is just too good to resist. Get your hula skirt on and drop your jaw, these Kalua Pork Tacos will leave your friends counting down the days until next year’s party.

Kalua Pork Tacos

Taco Ingredients

1 (6 lb) pork shoulder or butt roast

1-1/2 TBS pink Hawaiian sea salt

1 TBS liquid smoke flavoring

24 (6-inch) flour tortillas (I used 2 packages of Tortilla Land flour tortillas)

cherry tomatoes


pineapple relish (below)

Taco Directions

Pierce pork all over with a sharp knife. Rub liquid smoke over meat and then rub in salt. Place roast in a slow cooker.

Cover, and cook on Low for 16 to 20 hours, turning once during cooking time.

The next day, cut tomatoes and cilantro and mix well. Prepare pineapple relish. Before serving, I deviated from the typical package directions and put my tortillas on the BBQ, over a medium heat. Tortillas cooked for 35-40 seconds on each side. As the tortillas cook they tend to puff-up, flip and turn to brown on both sides.

Remove meat from slow cooker, and shred, adding drippings as needed to moisten. To assemble tacos place a tortilla on your plate and in the center add a healthy line of shredded meat, garnish with tomatoes, cilantro and pineapple relish. Fold taco in half and eat!

Grilled Pineapple Relish

1 whole Pineapple, cleaned and cored, cut into long spears

1 (12 oz) bag frozen pineapple

1/4 cups of Scotch Whiskey

1/3 cups of brown sugar

1/3 cups of soy sauce

Relish Directions

On a BBQ, roast large slabs of pineapple for 2-3 minutes on each side. Remove from BBQ and rough cut 2 spears of pineapple into small-size piece. Use remaining spears of pineapple to garnish the plate.

Place the frozen pineapple into a food processor while frozen and pulse until the fruit is in fine chunks.

In a medium-size pan, over low heat, add the frozen pineapple, brown sugar and Scotch Whiskey. Cook for 15 minutes at a low simmer, stirring occasionally, to let the flavors meld together.

Before serving, add the chunked BBQ pineapple to the relish, cook stirring until slightly softened.

Serve at room temperature.

Note: This dish is especially nice when served with rice and beans.

Makes 24 tacos.

Tortilla Land Flour Tortilla Information:

All Natural Ingredients: Wheat Flour, Water, Canola Oil, Salt, Sugar – yep, that’s it.

Nutritional Facts: (click on Nutritional Facts)

One Reply to “Kalua Pork Tacos & Grilled Pineapple Relish”

  1. You did end up making the pork! Isn’t it just a tender juicy (and easy) piece of heaven? This relish looks killer as well–I may have to try this one out!

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