This post may contain affiliate links, please see our privacy policy for details.

Can someone please invite me on a long trip to Hawaii?

Hawaiian Hula Pork Fajitas with Pineapple Slaw + Coconut Rice | halfbakedharvest.com

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.

Hawaiian Hula Pork Fajitas with Pineapple Slaw + Coconut Rice | halfbakedharvest.com

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.

Hawaiian Hula Pork Fajitas with Pineapple Slaw + Coconut Rice | halfbakedharvest.com

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.

Hawaiian Hula Pork Fajitas with Pineapple Slaw + Coconut Rice | halfbakedharvest.com

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.

Hawaiian Hula Pork Fajitas with Pineapple Slaw + Coconut Rice | halfbakedharvest.com

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.

Hawaiian Hula Pork Fajitas with Pineapple Slaw + Coconut Rice | halfbakedharvest.com

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 | halfbakedharvest.com

Hawaiian Hula Pork Fajitas with Pineapple Slaw + Coconut Rice.

Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 12 Servings
Calories Per Serving: 469 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Save This Recipe To Your Recipe Box

You can now create an account on our site and save your favorite recipes and access them on any device! You can keep track of your favorite recipes and generate a shopping list for recipes in your collections.

Register & Save

Already Registered? Login Now

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.

Hawaiian Hula Pork Fajitas with Pineapple Slaw + Coconut Rice | halfbakedharvest.com

Oh, and I feel I should mention it is still snowing here. STILLL.

half-baked-harvestONLY 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

You May Also Like

Add a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. 5 stars
    Just made this and it’s fantastic! I made the coleslaw from the recipe too but not the rice. Put shredded pork in a bowl and topped with the slaw and it was delicious! Will definitely make this again!

  2. Would like to go veggie on this.

    Thoughts on using roasted jackfruit instead of pork? Perhaps cut back on the sauce, less the water, and simmer the roasted jackfruit in it until it thickens slightly.

    Appreciate any feedback!

    1. Hey Paul,
      I’ve never used jackfruit, but I think it would work well here for you. I hope the recipe turns out amazing. Please let me know if you give it a try! xTieghan

  3. 1 star
    The rice….Saddest experience I’ve ever had with rice. For a mama trying something new for her family at dinnertime to fail is a big disappointment… Dinner is now an hour late….:((((

    1. Hey Lindsay,
      So sorry to hear this, was there anything you adjusted in the recipe? Let me know how I can help! xTieghan

  4. Any thoughts on cooking the pork in an Instant Pot? I typically do a 3-4lb pork shoulder in about 60 mins in an IP…..would this sauce be ok, shouldn’t burn? If you haven’t tried it, I will stick with the crockpot or oven method! Thanks!

    1. Hey Lucy,
      I’ve never tried this in the instant pot, but I would high pressure for 40-50 minutes. I hope this helps you! Please let me know if you give the recipe a try! xTieghan

  5. 5 stars
    Hi, I made this today with what they call ‘stew pork’ here in France, and since I did not have pineapple juice, I used orange juice. Otherwise I followed the recipe and it was delicious!

See More Comments