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.

Course Dinner, Main Course

Cuisine hawaiian, Mexican Inspired

Keyword Hawaiian Kalua pork recipe, Hawaiian Kalua pork tacos recipe, how to make Kalua pork tacos, Kalua pork tacos with spicy pineapple slaw

Prep Time 15

Cook Time 5

Resting time 15

Total Time 5 30

Servings

Calories 290kcal

Equipment

Large roasting pan
Heavy-duty aluminum foil
Sharp knife
Cutting board
Mixing bowls (large and medium)
Whisk
Tongs or two forks (for shredding pork)
Measuring cups and spoons

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

Instructions

Make the Kalua Pork

Preheat oven to 350°F (175°C).
Lay out a large sheet of foil on the counter. If using ti or banana leaves, wash and pat dry, remove and discard the hard stems, and layer the leaves over the foil.
Rinse the pork and pat dry. Cut small slits all over the meat with a knife.
Rub the pork thoroughly with Hawaiian salt, pressing it into the slits. Rub liquid smoke evenly over the pork.
Place the pork fat-side up on the leaves. Wrap the leaves snugly around the meat, then wrap 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 very tender.
Remove from oven and let rest 15 minutes. Carefully unwrap, transfer pork to a platter, and shred with two forks.
Pour the juices from the foil over the shredded pork and drizzle lightly with soy sauce to taste.

Make the Pineapple Slaw

In a large bowl, combine coleslaw mix, pineapple, and cilantro.
In a medium bowl, whisk 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. Chill until ready to serve.

Assemble the Tacos

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

Notes

No banana or ti leaves? You can skip them—the pork will still be flavorful when wrapped tightly in foil.
Make ahead: Kalua pork can be made 1–2 days in advance and reheated with its juices.
Adjust heat: Add more or less sriracha to the slaw depending on your spice preference.
Extra crispy pork: Spread shredded pork on a baking sheet and broil for 5–7 minutes before assembling tacos.
Serving ideas: Use leftovers for rice bowls, nachos, sliders, or lettuce wraps.

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