Kalua Pork Tacos

Kahula Pulled Pork Tacos with Coleslaw & Topping Sauce

Pork Roast:

• 1 large pork roast (loin or shoulder)
• Pink Himalayan sea salt
• 1–2 Tbsp hickory liquid smoke
• Banana leaves if available, wrap pork in leaves 
• Optional: 1 cup water (if using a leaner cut like a pork loin)

Instructions:

1. Place the pork roast in a crock pot.
2. Salt generously with pink Himalayan sea salt.
3. Add 1–2 tablespoons of hickory liquid smoke. (Start with 1 Tbsp and add more a few hours in if desired.)
4. If using a lean cut like pork loin, add 1 cup of water to help keep it moist.
5. Cook on low for 6–8 hours, until the meat is tender and easily shredded.

Coleslaw:

• 1 head green cabbage, thinly sliced
• 1 cup mayonnaise
• 1/4 cup sugar
• 1/4 cup lime juice
• 1/4 cup apple cider vinegar
• A handful of chopped cilantro

Instructions:

1. Combine all ingredients in a large bowl.
2. Mix well and refrigerate until ready to use.

Topping Sauce:

• 1 1/2 cups mayonnaise
• 1/2 cup BBQ sauce
• 1/4–1/2 cup brown sugar (adjust to taste)
• A few shakes of Worcestershire sauce
• Optional: 1 Tbsp Mr. Yoshida’s sauce (if available)

Instructions:

1. Combine all ingredients in a bowl.
2. Mix well until smooth, breaking up any clumps of sugar.

To Serve:

• Use small flour tortillas (fajita size recommended).
• Fill each tortilla with shredded pork, top with coleslaw, and drizzle with topping sauce.
• Garnish with fresh cilantro, a squeeze of lime, or sliced avocado if desired.

Yields: 12–20 small tacos, depending on meat portion size.

Notes:

• All measurements are approximate—feel free to adjust to your taste.
• For a tangier slaw, add more lime juice; for a sweeter slaw, add more sugar.
• This recipe is flexible and easy to customize based on your preferences.