Hawaiian Pork Tacos Recipe

Make the marinade

In a medium bowl whisk together pineapple juice, soy sauce, rice vinegar, brown sugar, minced garlic, grated ginger, sriracha, olive oil, kosher salt, and black pepper until sugar dissolves.

Marinate the pork

Place the cubed pork shoulder in a large resealable bag or shallow dish. Pour the marinade over the pork, massaging to coat. Seal or cover and refrigerate for at least 2 hours, ideally 6–8 hours or overnight for best flavor.

Cook the pork

Preheat oven to 325°F (165°C). Remove pork from marinade (reserve marinade). Heat a large ovenproof skillet or Dutch oven over medium-high heat and brown pork in batches with a bit of oil, about 2 minutes per side, until lightly caramelized. Transfer all browned pork back to the pot. Pour reserved marinade over pork and add 1/3 cup water if needed to just cover the bottom (not submerge). Cover and braise in oven for 1.5–2 hours, stirring once halfway, until pork is fork-tender and easily shreds.

Shred and glaze

When pork is tender, remove from oven. Use two forks to shred the meat in the braising liquid. If you prefer a slightly sticky glaze, transfer shredded pork to a medium skillet and simmer over medium heat, stirring, until liquid reduces to a glossy sauce about 6–8 minutes. Taste and adjust seasoning with a pinch of salt or a squeeze of lime if desired.

While pork braises, combine diced pineapple, red bell pepper, red onion, jalapeño, chopped cilantro, lime juice, salt, and honey in a bowl. Stir to combine and let sit at room temperature for at least 15 minutes to marry flavors. Chill if preparing ahead.

In a medium bowl whisk together mayonnaise, lime juice, apple cider vinegar, honey, salt, and black pepper until smooth. Add shredded green and red cabbage, sliced green onions, and fold until evenly coated. Taste and adjust salt, pepper, or lime. If preferred, chill slaw for 20 minutes to firm up flavors.

Prepare optional toppings: warm tortillas, crumble cotija, and chop extra cilantro. Keep lime wedges handy.

Warm tortillas: heat a large skillet over medium heat with a thin layer of vegetable oil or a small pat of butter. Warm tortillas 20–30 seconds per side until pliable and slightly charred. Keep wrapped in a clean towel to stay warm.

Assemble tacos: place about 2–3 tablespoons of slaw on each tortilla, top with a generous spoonful (about 2–3 tablespoons) of shredded Hawaiian pork, then add 1–2 tablespoons pineapple salsa. Sprinkle with crumbled cotija (if using), extra cilantro, and a squeeze of lime. Serve immediately.

Leftovers and storage: refrigerate shredded pork in an airtight container up to 4 days. Pineapple salsa keeps well 2–3 days refrigerated. Slaw is best within 24–48 hours.