Hawaiian Taco Recipe

Season and sear

Pat the pork shoulder dry. Mix kosher salt, black pepper, smoked paprika, garlic powder, and onion powder and rub evenly over the pork. Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Sear the pork on all sides until browned, about 3–4 minutes per side.

Braise

Add the chicken broth (or water) to the pot, bring to a simmer, then cover and transfer to a preheated 300°F (150°C) oven, or reduce heat to low and simmer on the stovetop. Cook until the pork is fork-tender and shreds easily, about 2.5–3 hours for 2 lb. Alternatively, cook in a slow cooker on low for 6–7 hours.

Shred and reserve

Remove pork to a cutting board, let rest 10 minutes, then shred with two forks, discarding excess fat. Reserve about 1/2 cup of the braising liquid for moisture.

Combine ketchup, pineapple juice, brown sugar, apple cider vinegar, soy sauce, mustard, Worcestershire sauce, chili flakes (if using), and black pepper in a small saucepan. Bring to a gentle simmer over medium heat, stirring often. Reduce heat and simmer 8–10 minutes until slightly thickened and glossy. Taste and adjust sweetness or acidity as desired. Remove from heat and let cool slightly.

Reserve about 3/4 cup of the sauce to mix into the pulled pork and keep remaining sauce for serving.

Place shredded pork in a medium bowl. Add 1/2 to 3/4 cup of the house-made BBQ sauce and about 2–3 tablespoons of the reserved braising liquid to moisten. Toss until pork is evenly coated. Warm the sauced pork in a skillet over medium-low heat until heated through, about 4–6 minutes. Taste and adjust seasoning with salt or more BBQ sauce.

In a bowl combine diced pineapple, finely diced red onion, chopped cilantro, lime juice, salt, and minced jalapeño (if using). Stir to combine and let sit at room temperature at least 10 minutes to meld flavors. Keep refrigerated if not using immediately.

Place thinly sliced red onion in a small jar or bowl. In a small saucepan, heat white vinegar, water, sugar, and salt just until sugar dissolves. Pour the hot brine over the onions, pressing to submerge. Let cool to room temperature, then refrigerate at least 15–20 minutes before using. These will keep up to 2 weeks refrigerated.

Warm tortillas in a dry skillet over medium heat about 30 seconds per side, or wrap in a damp paper towel and microwave 20–30 seconds until pliable.

To assemble each taco: place about 1/4 cup (loosely packed) of the sauced pulled pork onto a warm tortilla. Top with 1–2 tablespoons pineapple salsa, a tablespoon of pickled red onion, and a sprinkle of crumbled queso fresco or shredded cheese. Add a few cilantro leaves and optional sliced jalapeños for heat.

Serve immediately with lime wedges and the remaining house-made BBQ sauce on the side for extra drizzle.