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Personal Note
I personally use and love these products in my kitchen. I only recommend what I trust!
I personally use and love these products in my kitchen. I only recommend what I trust!
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Okay, picture this: I was at this tiny food truck park near Haleiwa on the North Shore of Oahu, right? The air was thick with the smell of plumeria and grilling meat. Surfboards were propped up against picnic tables, and everyone was buzzing from the day's waves. And then I tried these tacos. My life…CHANGED! It was a culinary epiphany that I just had to recreate back home. So, after lots of experiments (and a few kitchen disasters, I won’t lie!), I finally nailed a recipe that captures that same aloha spirit. Trust me, these Hawaiian Pork Tacos with Coconut Glaze are as close to island paradise as you can get without booking a plane ticket.
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What really sets these tacos apart is the coconut glaze. It's not overly sweet; instead, it's a balanced blend of coconut milk, soy sauce, ginger, and a touch of honey. This glaze caramelizes beautifully when the pork is shredded and pan-fried or broiled, creating crispy edges and a sticky, irresistible coating. It's seriously what dreams are made of! And honestly, it’s the perfect excuse to dust off that bottle of coconut milk that's been hiding in the back of your pantry.
Don’t even get me STARTED on the toppings! While the pork and glaze are the stars of the show, the right toppings can elevate these tacos to a whole new level. Think vibrant slaw, pickled onions, fresh pineapple salsa, or a drizzle of sriracha mayo if you're feeling adventurous. It’s all about creating layers of flavor and texture that complement the richness of the pork. So, grab your ingredients, crank up some Hawaiian music, and let's get cooking!
Required Equipments
- Slow Cooker
- Large Skillet
- Saucepan
- Dutch Oven (optional)
- Tongs
- Fork
Hawaiian Pork Tacos with Coconut Glaze: Frequently Asked Questions
Hawaiian Pork Tacos with Coconut Glaze
Bring the islands to your kitchen with these flavorful Hawaiian Pork Tacos! Featuring tender, slow-cooked pork shoulder infused with tropical flavors and a luscious coconut glaze, these tacos are a guaranteed crowd-pleaser for any luau or backyard barbecue. Sweet, savory, and undeniably delicious!
⏳ Yield & Time
Yield: 6 servings
Preparation Time: 15 minutes
Cook Time: 540 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- **Prepare the Pork Shoulder:** Pat a 3-4 pound pork shoulder dry with paper towels. Season generously with salt, pepper, garlic powder, onion powder, and smoked paprika. Don't be shy—this is what builds the flavor base!
- **Sear the Pork (Optional):** In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon of oil over medium-high heat. Sear the pork shoulder on all sides until browned. This step is optional but adds a nice depth of flavor. If you’re in a hurry, skip it. It’ll still be amazing.
- **Slow Cook the Pork:** Place the seared pork shoulder in a slow cooker. Add 1 cup of chicken broth, 1/2 cup of pineapple juice, 1/4 cup of soy sauce, 2 tablespoons of brown sugar, 2 cloves of minced garlic, and 1 tablespoon of grated ginger. Cook on low for 8-10 hours, or on high for 4-6 hours, until the pork is easily shredded with a fork. The longer, the better! It becomes almost like butter.
- **Make the Coconut Glaze:** While the pork is cooking, prepare the coconut glaze. In a saucepan, combine 1 can (13.5 oz) of full-fat coconut milk, 1/4 cup of soy sauce, 2 tablespoons of honey, 1 tablespoon of rice vinegar, 1 teaspoon of grated ginger, and 1 clove of minced garlic. Bring to a simmer over medium heat, then reduce heat and cook for 15-20 minutes, or until the glaze has thickened slightly and coats the back of a spoon. Be careful not to burn it!
- **Shred the Pork:** Once the pork is cooked, remove it from the slow cooker and let it rest for 15 minutes before shredding with two forks. Discard any excess fat. Pro tip: save some of the cooking liquid to add back to the shredded pork for extra moisture and flavor!
- **Glaze the Pork:** Heat a large skillet over medium heat. Add the shredded pork and pour the coconut glaze over it. Cook, stirring frequently, for 5-7 minutes, or until the pork is heated through and coated evenly with the glaze. For extra crispy edges, you can broil the glazed pork for a minute or two, watching carefully to prevent burning.
- **Warm the Tortillas:** Warm corn or flour tortillas according to package directions. I prefer lightly charring them over an open flame for that smoky flavor.
- **Assemble the Tacos:** Fill each tortilla with the glazed pork. Top with your favorite toppings, such as shredded cabbage, pickled onions, pineapple salsa, cilantro, and a drizzle of sriracha mayo.
- **Serve and Enjoy:** Serve the Hawaiian Pork Tacos immediately. And honestly? Prepare for everyone to ask for seconds...and thirds! You might want to double the recipe just in case.
- **Optional: Pineapple Salsa:** Mix diced pineapple, red onion, jalapeño, cilantro, and lime juice for a refreshing topping. It's a game changer, trust me.
📝 Notes
- For a spicier kick, add a pinch of red pepper flakes to the coconut glaze.
- Feel free to experiment with different toppings! Mango salsa, avocado crema, or even a sprinkle of toasted coconut would be delicious.
🍎 Nutrition
Calories: 450 kcal
Protein: 35 g
Fat: 22 g
Carbohydrates: 30 g
Fiber: 3 g
Calcium: 50 mg
