Pat the pork shoulder dry with paper towels. Rub the entire surface with sea salt (about 2 tablespoons) and the minced garlic, pressing it into the meat.

Slow cook

Place the pork in a slow cooker fat-side up. Drizzle liquid smoke over the top, add 1 cup water around the meat (not directly over the salt rub), and drizzle 1 tsp vegetable oil. Cover and cook on low for 8 hours or on high for 4–5 hours, until the pork is very tender and pulls apart easily.

Shred pork

Remove the pork to a cutting board, reserve 1/2 cup of the cooking liquid. Using two forks or meat claws, shred the pork into bite-size pieces. Mix in a few tablespoons of the reserved cooking liquid to moisten and keep warm. Taste and add a pinch more salt if needed.

Waikiki Dressing

In a small bowl, whisk together 1 tablespoon mayonnaise, 2 teaspoons sour cream, 1 teaspoon soy sauce, 2 teaspoons pineapple juice, 1 teaspoon rice vinegar, 1 teaspoon sugar, 1 teaspoon grated ginger, and 1 teaspoon sriracha (if using). Season with 1/4 teaspoon salt. Adjust balance to taste — add more pineapple juice for sweetness or more rice vinegar for brightness. Chill until ready to serve.

Cabbage & Assembly

Combine the thinly sliced green and red cabbage in a bowl. Add sliced green onions and chopped cilantro if using. Toss lightly to combine.

Warm the flour tortillas in a dry skillet over medium heat for about 20–30 seconds per side or wrap in foil and heat in a 300°F (150°C) oven for 10 minutes. Keep warm in a towel.

To assemble each taco: lay a warm tortilla flat, place 2–3 tablespoons shredded kalua pork in the center, top with a generous handful (about 1/3 cup) of the cabbage mixture, drizzle about 1 tablespoon of Waikiki dressing over the cabbage, and finish with a squeeze of lime and a sprinkle of green onion. Serve immediately.

Rice

Rinse 1 cup long-grain rice under cold water until the water runs clear. Combine rinsed rice, 1.5 cups water, 1/4 teaspoon salt, and 1 teaspoon butter in a medium saucepan. Bring to a boil over medium-high heat.

Once boiling, reduce heat to low, cover, and simmer for 15 minutes without lifting the lid. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork before serving.

Macaroni Salad

Bring a pot of salted water to a boil. Add 1 cup elbow macaroni and cook until just tender (about 8–9 minutes). Drain and rinse under cold water until cool; drain well.

In a bowl, whisk together 1/2 cup mayonnaise, 1 teaspoon rice vinegar, 1 teaspoon sugar, 2 tablespoons milk, 1/4 cup grated carrot, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.

Fold the cooled, drained macaroni into the dressing until evenly coated. Chill for at least 30 minutes to let flavors meld. Stir before serving and adjust seasoning if needed.