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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!
Better Homes and Gardens has nominated Half Baked Harvest as one of the top 5 Food: Family/Everyday Eats blogs. Between now and March 5 voting will take place to decide who is number one. I would be so appreciative if you could take the time to check out all the bloggers and vote for your favorite… as often as you can between now and then. Thanks for all your support, you guys are why I love doing what I do! VOTE HERE
This post was originally published on March 3, 2014
Hi, I’m cooking this right now for my husband’s birthday tonight but it smells so good that I don’t think I will be able to wait until tonight, I have to taste it, my mouth is watering!! Congrats on your blog, your photos are amazing 😉
Thank you so much!! Hope you guys love this! 🙂
It was a total success!
by the way, I have translated your recipe to portuguese (with some personal twists, I hope you don’t mind!) and reblogged it to share with my friends and family in Brazil.
Hi! Is that your pottery site you linked? It is beautiful! I would love to use some of it in my food photos! Is that possible?
Hi Tieghan, sorry for this late reply, I have been away from the blogosphere for some weeks. Thanks for your comment on my pottery work. If you are still interested in using some of my work for your photos please send me an e-mail and we can discuss how this would go.
I’ve put the translated recipe in my cooking blog (http://receitadalu.wordpress.com) you can check it out!
Yess! So happy you loved it! Thanks!
I made this for my husband and my brother tonight for dinner. They absolutely loved it! The pork was delicious and the coconut rice and pineapple slaw was to die for with it! I would have never have thought of this combination on my own! Thanks for another fabulous recipe! 🙂
SO happy you loved this!! Thanks Maria!
Planning to make this for family birthday party! For your slow cooker version, your recipe indicates half of the pineapple sauce should be added for cooking, when do you add in the rest? At the end when you shred the meat? Thank you!
Hey Tara, so sorry I missed you comment. Hope I am not too late!
You add the remaining sauce after you shred the pork, but only if you need it and or want it. Hope that helps and I hope you love these!
OK, got it! Thanks for your reply. Going to make this for a crowd at my grandmother’s 90th birthday luau – it will be perfect!
Congrats to your grandma!
Tieghan–this was possibly the best (non-baked) thing that has EVER come out of my kitchen. Seriously, it got rave reviews! Your culinary creativity never ceases to amaze me. Keep ’em coming! And thanks!
Hah! Yeah!! Thanks so much, Amanda!
This is a great meal! Bursting tropical flavors from coconut to pineapple to hula pork!
Thanks so much!
Oh holy moly 🙂 That pork looks amazing, drool worthy!
Thank you!
Giiiiirl, I will gladly take you to Hawaii. It’ll be my first time! As long as you promise to make me these fajita tacos because DUDE. Drooling over here!
Yea! Lets do it! 🙂
Beyond delicious!
THank you so much, Meredith!!
This looks absolutely unbelievable! Like, I’m super excited to make this immediately! That pork looks so juicy and flavorful! And who doesn’t love coconut rice?!
I love coconut rice!! Thanks Chris!
I’ve been reinventing and modernising classic recipes for years. There are no rules. Every dish/meal should be made to suit I think.
Must try this soon, thanks for sharing.
Thanks!!
my mouth is watering! this sounds incredible (especially the pineapple slaw!), and the photos are absolutely stunning!
Thank you so much, Kelsey!
What an amazing meal, love the pineapple slaw.
Thanks Cheri!
I’m just curious. Did you use the oven method for your pork? Or the slow cooker method? And, when you made this to feed a larger crowd, did you just double the recipe? Thank you!
Hey Wendy! I made this in the oven, but have also done the crockpot version. If you want to feed a bigger crowed I would just double the recipe, but you may need to adjust the amounts of sauce to your liking. If you double the meat there might me a lot of excess sauce. It is no big deal, but just add as mush of the sauce as you want. Also, depending on how much meat you buy your crockpot may not be large enough, so using the oven may be best. I would add on on hour or two of cooking as well. Let me know if you have any questions and I hope you love this!
My brother got married in Hawaii 7 years ago — really, has it been that long? — and ever since I’ve been pining to go back. My dream is to spend a whole summer there, doing nothing but relaxing on the beach and eating fabulous food, of course.
If I can figure out a way to finance such a trip, I’d definitely take you along as chef — provided you’re also available for some babysitting duties!
I’m so making these fajitas this weekend when my inlaws come to visit. We’re a tough crowd to please; my father-in-law won’t eat poultry, my husband won’t eat beef; I don’t really like fish and my mother-in-law doesn’t like shrimp. So, it’s pretty much an all-pork diet when they visit. I’m always on the lookout for new ways to serve it.
Haha! No way, count me in! 🙂
Hope everyone enjoys the pork!
Love the flavors in this recipe…wow! Pure yumminess!
Thank you so much, Sommer!