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Can someone please invite me on a long trip to Hawaii?
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.
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.
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.
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.
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.
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.
Servings: 12 Servings
Calories Per Serving: 645 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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.
Oh, and I feel I should mention it is still snowing here. STILLL.
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We decided to switch things up a bit this year for Easter and do something non traditional, my whole fam LOVED this recipe. All the different flavors together were incredible! Thank you for sharing your talents. Also my church group does a recipe night each month and this month we chose your blog to cook from, cant wait to try all the different recipes everyone brings!
Hey Lauren,
Awesome!! Thanks a bunch for testing this recipe out, so glad to hear it turned out well for you! Thanks so much for your kind message!! 💕xT
How do you double the rice? Obviously, one would double The ingredients, but how does that affect the cook/rest time?
Hi Cristin,
You will probably need to double the cook time as well:) Please let me know if you have any other questions, I hope you love this recipe! xx
We just returned from Hawaii and we made this in advance for Super Bowl. How delicious is this! We are using both tortillas and Hawaiian rolls for company to create their favorite. Thank you for a great recipe!
Hey Elisabeth,
Wonderful!! I love to hear that this recipe was enjoyed and appreciate you giving it a try! Have a great weekend! 🏈
100/10 ! These were a huge hit ! I doubled the recipe – and it was a smash. I omitted the Siracha in the pork only b/c I have a few family who doesn’t do spicy – but I added some in sauce on the side for others to add.
I didn’t have pineapple juice so I blended a can of pineapple in my blender to get it the same! Worked fine!
Hey Nicole,
I am delighted to hear that this recipe turned out well for you and appreciate you giving it a try! Have a great weekend:)
I have been making this for years and we LOVE it! I add a can of sriracha diced tomatoes and use sriracha ketchup as a “shortcut”. I always make in the Instant Pot and have no issues. It is so good and unique. This would be a great 10 year anniversary recipe to celebrate HBH!
Hey Beth,
Happy Wednesday!!👻 I truly appreciate you making this recipe so often and sharing your feedback, I love to hear that it is always enjoyed:)
Has anyone given the time on the IP? I’m trying to make this in addition to other things as part of our 4th of July spread:)
Hi April,
I would probably do 40 minutes on high pressure. Let me know if you give this recipe a try, I hope you love it! xx
Thanks! I totally will be doing in this 4th!
I have been using this recipe for years and just realized I have never rated it. Every part of this recipe is *chef’s kiss* perfection. I don’t often cook meat so I usually replace the pork with black beans (not always). The slaw is amazing on its own and the rice really takes it to another level. Thank you!
Hey Coco,
Happy Friday!! Thanks so much for trying this recipe out, I love to hear that it was enjoyed!! xx
Coco–When you use beans do you just simmer them in the sauce? Thanks!