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Can someone please invite me on a long trip to Hawaii?
Like pretty, pretty pleaseeee?
I’ll do all the cooking and cleaning for a free room and a kitchen to use. Deal? Someone say YES.
For the record, I do realize that these are not technically fajitas since fajitas are filled with grilled meat, but for some reason in my mind a fajita is a soft shell taco that always, always is filled with rice too. Not rice on the side, but rice IN the fajita. It’s just something I have always done.
So I am making my own fajita rules and if you have a problem with that than you are so missing out. Don’t be so set in your ways, just get on board with it.
These are actually the second time I have made these and both were within in the same week. The first time I used a pork tenderloin and it was so delicious, but I hated the photos, so it had to be made again. For the second time I had more mouths to feed. Like five extra at the table.
The house is once again a haven for teenagers. Friends galore. The small little kids do leave at night, but the big ones. They stay, they eat and they make noise. It’s fine cause I actually like these kids and they seem to eat whatever, so it’s working out ok. I guess. Or not.
Or really, I am just trying to be positive. Positive thoughts = happy, quietness? I wish.
But I gotta say, when you are feeding kids that are training for things that will eventually take them to the 2018 Olympics they kind of eat a ton of food. Yeah, it’s a lot.
Oh, and I have to say that those little kids around here, they also love to eat. Particularly french toast with coconut whipped cream and fresh blueberries. Can you blame them though? I mean that’s good stuff. Especially the blueberries and coconut whipped cream. Asher and her two friends were pretty cute, pictures to follow.
Anyway, the pork. The second time around I made a pork shoulder roast. I mean, I thought the first dish was good, but the second? Out of this world. So freaking good. The perfect meal. Everyone ate it. YES.YES. YES. I love when that happens.
The sauce soaks into the moist pork that cooks all day in either the oven or slow cooker and it is so good. Everyone, yes boys included, loved this. And if you are not into the fajita part just serve the pork over the coconut rice with the pineapple slaw. But don’t skip the pineapple slaw.
Gosh, the pineapple slaw I was eating it like a salad. With a spoon, right into my mouth. My favorite.
Also, sorry about all the non-heavy, no-wintery foods lately. I am just not feeling it.
I want color! Bright, bright, delicious, fruity color. Bring on spring.
Hawaiian Hula Pork Fajitas with Pineapple Slaw + Coconut Rice.
Servings: 12 Servings
Calories Per Serving: 645 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Hula Pork
- 3 pounds pork shoulder roast or butt
- 2 1/2 cups pineapple juice
- 2 teaspoons ginger
- 2 cloves garlic minced or grated
- 1/2 cup brown sugar lightly packed
- 2/3 cup soy sauce
- 2/3 cup ketchup preferably organic
- 1/4 cup rice vinegar
- 2-3 tablespoons sriracha (depending on your taste I used 2)
- 8-12 flour tortillas warmed
- 6 ounces sharp cheddar cheese shredded
- 1 avocado diced
Pineapple Slaw
- 3 tablespoons greek yogurt
- 1 tablespoons rice vinegar
- 2 tablespoon fresh pineapple juice
- 1 tablespoon brown sugar
- 1 teaspoon orange zest
- Pinch of salt and pepper
- 2 cups shredded cabbage
- 1/3 cup green onions chopped
- 3 tablespoons fresh cilantro chopped
- 1 cup fresh pineapple diced
- 1 jalapeno seeded + chopped
Coconut Rice
- 1 cup uncooked jasmine or basmati rice
- 1 cup light canned coconut milk
- 3/4 cup coconut water
- 1/2 teaspoon salt
- 3 tablespoons unsweetened flaked coconut
- 1 tablespoon coconut oil
Instructions
Oven Roasted Pork
- Preheat the oven to 350 degrees F.
- In a 4 cup glass measuring cup or large bowl combine the pineapple juice, ginger, garlic, brown sugar, soy sauce, ketchup, sriracha and rice vinegar. Whisk to combine.
- Heat a heavy bottom dutch oven or roasting pot over medium-high heat and add olive oil. Season the pork all over with salt and pepper. Once hot, add pork and sear on all sides until golden brown (about 2 minutes per side). Remove the whole pot from the heat and slowly pour in half of the pineapple sauce + 2 cups water. Place a lid on the pot and place in the preheated oven. Roast the pork for 3-4 hours or until the pork is falling off the bone and shreds easily. Check the pork half way through cooking to ensure that there is liquid at least half way up the pork at all times.
- Shred the pork and add the remaining pineapple sauce. I used all the sauce, but we like things very saucy over here, so only use what you wish. Take the shredded pork and toss well with the sauce, then place on the stove to warm throughout, about 5-10 minutes.
Crockpot Pork
- Grease the bowl of your crockpot.
- In a 4 cup glass measuring cup or large bowl combine the pineapple juice, ginger, garlic, brown sugar, soy sauce, ketchup, sriracha and rice vinegar. Whisk to combine.
- Heat a heavy bottom dutch oven or roasting pot over medium-high heat and add oil. Season the pork all over with salt and pepper. Once hot, add pork and sear on all sides until golden brown (about 2 minutes per side). Remove the pork and place it in the crockpot. Pour in half of the pineapple juice mixture. Place a lid on the crockpot and cook on low for 7-8 hours or on high for 4-6 hours. Shred the pork and toss well with the sauce, if desired add more sauce to the crockpot and toss well.
The Rest
- About 30 minutes before you are ready to eat make the rice. Add the coconut milk and coconut water to a medium size pot. Bring to a low boil and then add the rice, salt, unsweetened coconut and coconut oil. Stir to combine, then place the lid on the pot and turn the heat down to the lowest setting possible. Allow the rice to cook ten minutes on low and then turn the heat off completely and let the rice sit on the stove, covered for another 20 minutes (don't take any peeks inside!). After 20 minutes remove the lid and fluff the rice with a fork. Serve inside the fajitas or on the side. Note that rice can cook differently for everyone, this is just what works for me.
- Well the rice is cooking make the slaw, in a medium size bowl whisk together the greek yogurt, rice vinegar, pineapple juice, brown sugar, orange zest, salt and pepper. Add the cabbage, green onions, cilantro, pineapple and jalapeño. Toss well.
- To assemble the fajitas, sprinkle a tortilla with cheese, add some rice, the pork and then the pineapple slaw. Sprinkle on the diced avocados.
Oh, and I feel I should mention it is still snowing here. STILLL.
ONLY 3 DAYS LEFT TO VOTE!
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This post was originally published on March 3, 2014
Bring on spring is right!! I am loving all your bright and fresh recipes. These look amazing! That sacuy pork, and that slaw? Yum!! I can see why these were a crowd pleaser!
Thanks Cate!! March 20th is the start! 🙂
Hawaii = yes please! And these fajitas are a MUST! They look crazy delicious. Especially if we could eat them IN Hawaii =)
Thank you! Eating them in Hawaii would be a dream!
Fajitas, tacos, whatever you want to call them, I am IN. Holy yum!
Hehe! Thanks Karly!
Still snowing here too (Chicago), shoveled another 2 feet from the end of my driveway after the plow pushed it there. DONE with cold wintery winter!
So, bring on the fajitas, or whatever. If we can’t have actual spring, we may as well create the atmosphere.
These look delicious. Making the slaw for sure!
Yes, let’s create the atmosphere for sure! 🙂
Thanks Kim and I hope the snow eases up for you soon!
When you find someone to take you to Hawaii call me up. These fajitas are awesome.
Will do! I think it is time to start the hunt!
Love Love Love this recipe!
Thank you, Jenny!! It’s a fun one!
I know what I want for dinner!!
Thanks Lauren!
I can not say AMAZING enough! So craving these, girl.
Thanks Ashley!
I hear ya, girl! I need color in my food! I’m over stews and soups.
It’s so funny. I was just telling my friends that fajitas and tacos are some of my favorite foods. I can load it up with my favorite foods, fish, avocado, sour cream. There are just endless possibilities. Your pork fajitas look fabulous. I know my husband would love them.
Fish tacos are maybe my all time favorite. If I could about tacos and fish all the time I would so happy! Haha!
Thanks so much, Brian!
If I were going to Hawaii I would definitely invite you along just so I could try these delicious looking fajitas! They look amazing and I love all the pineapple!
Thanks so much, Chelsea! 🙂 I love the pineapple too!
Lady, these look INCREDIBLE. Want, want, want!
Thanks Marie!
One of my favorite Mexican restaurants makes the best mini tacos that are filed with pork and come with a pineapple salsa. They go so well together!
This looks delicious, Tieghan.
They do go so well together! A favorite combo for sure.
Thanks Laura!
This looks crazy good Tieghan! Can’t wait to make this!
Thank you, Kathy! It is a fun and bright meal to get through till the warmer days!
I am loving the pork and pineapple “fajitas!” I don’t like traditional fajitas so, these are perfecto. Plus, pineapple? Every day. All day. So yummy!
If you want a tropical vacay, I’m in Florida with an extra room 😉
Love pineapple!! 🙂
Thanks Taylor!! Your extra rooms sounds pretty awesome!!
Who cares that these are not ‘technically’ real fajitas. All fajitas are the same or similar, and these are interesting!
Also, I love you for not feeling Wintery food and doing things that are bright and colourful at the moment. I’m not feeling it either, I want to grab onto the first few bits of Spring that are starting to push through. I’ve promised myself that apart from the things that are already planned, I’m not cooking any more Winter food until the Fall. And no recipe is going to change my mind.
Aww!! Thanks so much, Rachel!!
I like your little promise!