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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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Hi Teighan, I made this two days ago and we have been thoroughly enjoying it. I felt like I’d been eating a bit much pork lately (makes me break out, but I love how it tastes; also is hard to find “clean/organic” pork), so I made it with a whole chicken that was 3.5 lbs. Cooked on low in the crockpot, it was falling off the bone in 4 hours. The amount of sauce created was enough to sauce the rice thoroughly for additional bowls. I made a double batch of the rice and wished I’d done so with the pineapple. Will double both next time around because I loved both! I made the coconut rice in my rice cooker and it came out great! Just tossed all the ingredients in from the start and gave it an occasional stir. I like my rice sticky, so if someone doesn’t like sticky rice, then the rice cooker method might not be the way to go. The pineapple slaw is addicting–I had a little taste and just wanted to down the whole bowl! The fresh pineapple makes it so delicious! We actually preferred this entire dish as a “bowl”, without the tortillas (or cheese-trying to cut out both gluten and dairy). Thanks for yet another flavorful and easy recipe(s)!! I’m telling everyone how easy and tasty your recipes are.
Hi Kristi! Making it with chicken was a great idea!! Sounds like it worked perfectly too!! Everything sounds amazing!! Might have to add it to the recipe!!
Thanks so much!!
I made this for the first time and I baked it in the oven. It was a bit soupy so after I shredded the meat, I added the remaining sauce and put it all on the stove and boiled it until most of the moisture was gone and it was thick. It was delicious. Thank you for the recipe as I will certainly make it again.
So happy to hear you loved this! Thank you so much Judi!
I had a similar issue. Happy that the pork was delicious! But our dutch oven was so burnt that pretty sure it’s done for. So I’ll definitely add the extra liquid next time and perhaps set the heat down to 320?
Extra liquid is key when using the oven method. Sorry for the trouble!
I just made this for my family and loved it.
I made the oven version–put the sauce and pork in the dutch oven, and let the meat cook for 3 hrs. When I pulled the meat out, the sauce had cooked down into what looked like black sludge. The meat was fine, I shredded it and added the reserved sauce, and it was great, but I didn’t get the added depth from the cooked sauce. Any guesses why the sauce cooked down so much so quickly?
Hey Michelle, When cooking the meat in the oven, the sauce will reduce a lot faster. I recommend addingg water maybe 1/2 cup water ever hour or so to keep the liquid half way up the pork. Sorry for the trouble, but really happy you loved this, thanks!
Hi, to save some time, would it work to make the rice a day in advance? Any particular tips for reheating coconut rice Thanks, can’t wait to try this!
Hi! Yes, that works great! I just reheat mine in the microwave and have no issues. Let me know if you have other questions, thanks!
Hi,
I am just starting to make this recipe. It looks delicious! But just a little unsure about the crockpot version? Do I not use all the pineapple juice mixture?
Thanks!
This has turned into a family favorite! Even my picky eater nephews begged me to give the recipe to their mom after their two week stay with us! Everyone who try’s it…LOVE IT!
LOVE to hear picky eaters like it!! Thanks Sondra(:
I just have to tell you how much I love this recipe.
It just makes me sooooo happy when I eat it.
I’ve made it a few times now, and it’s always a hit!
Going to make it again tomorrow for my older sister and a friend.
mmmmmmm mmmmmmm good.
So good.
THANK YOU! So happy you love the recipe!
Making these now. Did you use fresh Ginger? It doesn’t specify in the recipe
HI! I used dried for this recipe. Thanks!
YES! (And I’m serious about that). Love your blog and your food…if you ever are seriously considering a trip to Hawaii, lemme know!
THANK YOU!
I just prepped the marinades for both the pork and coleslaw. Tomorrow I will be making the pork in the crockpot as well as finishing the slaw! I will be bringing this on a Hawaiian themed lake trip this holiday weekend, can’t wait to share this yummy recipe with everyone! Thanks for sharing! 🙂
Hi,
I’m in the process of making this at the moment, ice cooked the port for 8 hours in the slow cooker and the sauce has thickened at all it’s still like water. Have I done something wrong can you help?.
Thank you
Lisa
Hi Lisa,
No, you hav not done anything wrong. The slow cooker really locks in the moisture, so the sauce does not thicken much. Just leave the top off the slow cooker for 30 min or if you really want you can bring the sauce to a boil on the stove any let is thicken that way. Whether or not the sauce is thick or thin, it will still taste great. Enjoy!
I made everything on the page for a luau birthday party and man was it all a hit!! I used 9 pounds of pork tenderloin between two crock pots. I doubled the sauce and yes I had a little extra. Thank you for the wonderful recipes!
So happy it was a hit, thanks!! 🙂
I made these for our family reunion. We had a luau for dinner and everyone, I mean everyone, including the young kids loved this recipe. We did the pork in a dutch oven and cooked it all day. It was great! Thanks for sharing! I am sending all my relatives your link, because they all wanted the recipe.
YAY!! This makes me so happy! Thanks so much for letting me know. Thrilled it was a hit! 🙂
These look so good and yes we have a room you can visit us in Kailua, HI. Thanks for sharing your recipe. Aloha.