Saturday, January 3, 2015

Hawaiian Pulled Pork Tacos

Getting back to goals for 2015, one of mine is to continue to clean out my freezer and pantry.  On that note, I found a package of Hawaiian Pulled Pork in the freezer from way back in February (this keeps well if you first wrap it tightly in a plastic wrap, and then wrap it in aluminum foil).  And these came out wonderfully!!!

Outside of the tortillas, there are three basic components to this creation.  Please don't let the list seem daunting.  The salsa and slaw can be made ahead, as can the pulled pork (make a batch, use it served on rice, on a salad, sandwich, wrap, or taco.....see 2-21-14 post, and then freeze leftovers).

Again, as with all of my tacos, I use both a hard corn shell and a soft corn tortilla.  I "glue" them together with a spread of refried (black) beans.  This helps the crispy shell from falling apart, plus gives it an added texture dimension.

I probably had about a cup of frozen pork and then cut down the amounts of the salsa and slaw from the original recipe.  This ended up giving us two tacos each.  So just use my recipe below as a guide for however many servings as you need.


1 cup Hawaiian Pulled Pork (2-21-14 post)
4 hard corn taco shells
4 soft corn tortillas
Refried (black) beans
Queso Fresco, crumbled, for garnish
Cilantro, chopped, for garnish, optional

For the salsa:
1/4 cup pineapple tidbits, chopped or crushed pineapple
1/4 cup minced red onion (I didn't have a red onion, so I used 1/2 minced sweet onion and 1/2 chopped red cabbage to make 1/4 cup)
1/2 poblano pepper, chopped (I had a roasted poblano in the freezer, so I used that)
1 mini red pepper, chopped
chopped jalapeno, habenero, or Scotch Bonnet pepper, optional, amount to your heat-tolerance
1/2 juicy lime, juiced
cilantro, chopped, to taste
S&P to taste

Mix all ingredients together.  Refrigerate about an hour to allow flavors to blend.

For the coleslaw:
1 cup chopped cabbage or coleslaw mix
1 large/2 small green onions, cleaned and chopped
1 Tbsp cider vinegar
1/2-1 Tbsp EVOO
1/2 Tbsp sugar

Mix all ingredients together.  Refrigerate about an hour to allow flavors to blend.

To assemble the tacos:

If using both hard and soft tortillas, heat in oven/microwave.  Spread soft tortillas with refried beans and then wrap  around the closed end of the hard shell.

Add warmed pulled pork.  Top with with salsa, slaw, cheese, and/or cilantro.

Recipe Source:  adapted from

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