Hawaiian / Main Dish / Pork / Recipe's / Tacos

Kalua Pork Tacos with Spicy Fresh Pineapple Slaw 🌮🍍

These Kalua Pork Tacos are loaded with tender, slow-roasted Hawaiian-style pork and topped with a creamy, spicy fresh pineapple slaw. Smoky, savory, sweet, and tangy flavors come together for an easy taco recipe that’s perfect for family dinners, parties, or meal prep.

Jump to Recipe Print Recipe

If you’re craving something bold, juicy, and totally crowd-worthy, these Kalua Pork Tacos with Spicy Fresh Pineapple Slaw are about to become your new favorite taco night recipe. Slow-roasted Hawaiian-style pork paired with a creamy, tangy pineapple slaw? Yeah… it’s as good as it sounds.

This recipe takes the classic Hawaiian Kalua pork and gives it a fun, modern twist by piling it into warm tortillas and topping it with a fresh, spicy slaw that balances the richness perfectly. Whether you’re hosting a backyard get-together or just leveling up weeknight dinner, these tacos deliver big flavor with minimal effort.

Why You’ll Love These Kalua Pork Tacos

Ultra tender, fall-apart pork cooked low and slow
Sweet + spicy pineapple slaw for the perfect contrast
Easy to prep ahead (hello leftovers!)
Great for tacos, bowls, sliders, or nachos
A fun fusion of Hawaiian and Mexican-inspired flavors

Quick note on ti leaves:
Ti leaves are traditional for kalua pork and add a subtle earthy aroma, but they can be hard to find. Banana leaves are a great substitute, and you can also skip them entirely with no loss of flavor.

Ingredients

Kalua Pork

3 lb pork shoulder blade roast, bone-in
1½ tablespoons Hawaiian Alaea salt
½ tablespoon liquid smoke
3 ti leaves or banana leaves (optional)
1 cup water
Heavy-duty foil
Soy sauce, to taste

Spicy Fresh Pineapple Slaw

8 cups bagged coleslaw mix
1 cup fresh pineapple, finely diced and well drained
⅓ cup fresh cilantro, finely chopped
½ cup mayonnaise
2 tablespoons fresh lime juice
1 tablespoon rice wine vinegar
2 teaspoons honey
½ teaspoon salt
½ teaspoon black pepper
1–1½ teaspoons sriracha or chili garlic sauce (to taste)
1 tablespoon black sesame seeds

For Serving

Warm corn or flour tortillas
Extra lime wedges (optional)

How to Make Kalua Pork

Preheat the oven to 350°F (175°C).
Lay out a large sheet of heavy-duty foil. If using ti or banana leaves, wash, pat dry, remove tough stems, and layer them over the foil.
Rinse the pork and pat dry. Use a knife to cut small slits all over the meat.
Rub the pork thoroughly with Hawaiian salt, pressing it into the slits. Rub liquid smoke evenly over the entire roast.
Place the pork fat-side up on the leaves. Wrap the leaves snugly around the pork, then wrap everything tightly in foil.
Place the wrapped pork in a roasting pan and pour 1 cup of water into the bottom of the pan.
Roast for about 5 hours, until the pork is extremely tender and easily shreds.
Let rest for 15 minutes, then carefully unwrap. Transfer pork to a platter and shred with two forks.
Pour the cooking juices over the shredded pork and drizzle lightly with soy sauce to taste.

How to Make Spicy Pineapple Slaw

In a large bowl, combine coleslaw mix, pineapple, and cilantro.
In a medium bowl, whisk together mayonnaise and honey until smooth.
Whisk in lime juice, rice wine vinegar, salt, pepper, and sriracha.
Pour dressing over the slaw and toss until evenly coated.
Sprinkle with black sesame seeds and chill until ready to serve.

Assemble the Tacos

Warm your tortillas.
Add a generous scoop of Kalua pork to each tortilla.
Top with spicy pineapple slaw.
Finish with a squeeze of fresh lime, if desired.

Ingredient Notes & Tips

Kalua Pork

Pork Shoulder (Bone-In)
Pork shoulder is ideal here because it’s well-marbled and stays juicy during the long cook. Bone-in adds extra flavor, but boneless works too—just keep an eye on the cooking time.

Hawaiian Alaea Salt
This red sea salt has a subtle earthy flavor and is traditional for kalua pork. If you don’t have it, kosher salt is a totally fine substitute.

Liquid Smoke
Since most of us aren’t cooking this in an underground imu, liquid smoke gives you that signature smoky flavor. A little goes a long way—don’t overdo it.

Ti Leaves or Banana Leaves (Optional)
These aren’t required, but they do add a gentle herbal aroma and help keep the pork extra moist. Banana leaves are easier to find and work just as well.

Soy Sauce (To Taste)
This is added at the end, so you can control the saltiness. Start light and adjust after shredding the pork.

Spicy Fresh Pineapple Slaw

Bagged Coleslaw Mix
A huge time-saver and works perfectly here. If you want to shred your own cabbage, a mix of green cabbage with a little red cabbage is great.

Fresh Pineapple
Fresh is best for flavor and texture. Make sure it’s finely diced and well drained so the slaw doesn’t get watery.

Cilantro
Adds a fresh, citrusy note that brightens everything up. If you’re not a cilantro fan, thinly sliced green onions are a good swap.

Mayonnaise
Creates a creamy base that balances the acidity and heat. You can use regular or avocado oil mayo.

Lime Juice & Rice Wine Vinegar
This combo keeps the slaw bright and tangy without being too sharp.

Honey
Just enough sweetness to balance the lime and spice. Agave or maple syrup also work.

Sriracha or Chili Garlic Sauce
Adjust to taste depending on how spicy you like it. Chili garlic sauce adds a little more depth and texture.

Black Sesame Seeds
Mostly for crunch and visual appeal, but they add a subtle nutty flavor too. White sesame seeds are fine if that’s what you have.

Tortillas

Corn or Flour
Corn tortillas give you a more traditional, slightly toasty flavor, while flour tortillas are softer and easier to wrap. Warm them before serving—it makes a big difference.

Tips & Variations

No banana leaves? No problem—foil alone works great.
Extra crispy pork: Broil shredded pork for 5–7 minutes before serving.
Make it dairy-free: Swap mayo for a plant-based alternative.
Serving ideas: These are amazing in rice bowls, on nachos, or as sliders.

Wine & Drink Pairings

These kalua pork tacos are smoky, salty, a little sweet, and just spicy enough to keep things interesting. The pineapple slaw brings freshness and heat, so you’ll want drinks that cool things down and keep the tropical vibes going.

Wine Pairings

Off-Dry Riesling
This is a go-to with anything spicy. The slight sweetness balances the heat from the slaw, and the bright acidity keeps each bite feeling fresh.

Gewürztraminer
If you want something fun and aromatic, this one’s great. It plays really well with pineapple, cilantro, and all those bold flavors going on in the tacos.

Rosé
Crisp, refreshing, and super food-friendly. A dry or slightly off-dry rosé is perfect for taco night and works whether you’re eating indoors or out on the patio.

Chilled Pinot Noir
Red wine lovers, this one’s for you. Light, smooth, and best served slightly chilled so it doesn’t overpower the pork.

Beer Pairings

Hazy IPA
Juicy and tropical, which makes it a natural match for the pineapple slaw.

Mexican-Style Lager
Clean, crisp, and super refreshing—basically made for tacos.

Pale Ale
Just enough hop flavor to stand up to the pork without stealing the show.

Non-Alcoholic Drinks

Pineapple Lime Agua Fresca
Light, refreshing, and a perfect match for the flavors already on the plate.

Iced Hibiscus Tea
Bright, slightly tart, and amazing with spicy food—plus it looks gorgeous.

Coconut Water with Lime
Cooling, hydrating, and subtly sweet. Great if you want something mellow.

Non-Alcoholic Ginger Beer
Spicy, bubbly, and bold enough to keep up with the tacos.

What to Serve on the Side

These tacos are the star, so sides should keep things simple and fresh:

Cilantro lime rice or coconut rice
Grilled corn (elote-style or plain with lime and salt)
Black beans or simple seasoned beans
Fresh fruit salsa (mango or papaya are great)
Simple avocado salad with lime and flaky salt

Together, it’s a super relaxed, flavor-packed meal that feels a little tropical and totally perfect for taco night.

Storage, Make-Ahead & Leftovers

Kalua Pork
This pork is great for meal prep. You can make it 1–2 days ahead, store it in an airtight container in the fridge, and reheat when ready to serve. Leftovers keep well for up to 4 days in the refrigerator and freeze beautifully for up to 3 months. Reheat gently on the stovetop or in the microwave with a splash of the cooking juices to keep it moist.

Pineapple Slaw
The slaw is best made fresh, but you can prep it a few hours ahead and keep it covered in the fridge. Leftovers will keep for about 2 days, though the cabbage will soften and release some liquid over time.

Tortillas
Store leftover tortillas tightly wrapped at room temperature or in the fridge, depending on the package instructions. Warm them in a dry skillet or directly over a flame before serving for the best texture.

Leftover Ideas
That smoky pork is incredibly versatile. Try it in:

Rice bowls with extra slaw and avocado
Quesadillas or nachos
Breakfast hash with eggs
Sliders or sandwiches

It’s one of those recipes that somehow tastes even better the next day.

These Kalua Pork Tacos with Spicy Fresh Pineapple Slaw are the perfect balance of smoky, savory, sweet, and spicy. They’re fun, flavorful, and guaranteed to impress without being fussy. If you’re looking for a taco recipe that feels a little special but still laid-back, this one’s it.

If you make them, don’t forget to save the leftovers—because trust me, they’re even better the next day. 🌮✨