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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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I have the pork in the oven now. Question… do I shred the pork in the cooking liquid or discard liquid and only toss shredded pork with the remaining sauce?
Hey Beth! You can shred the pork in the cooking liquid. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
If I were to put this in crock pot, would 6 hours on low be a good substitute?
HI there! I would recommend 6-8 hours on low in the crockpot. That will work so well! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Hi! A friend told me about this recipe and I’m excited to make it! I’m wondering if you have ever tried making it in the instant pot? Or if not, any ideas on how long to cook it? Thanks so much!
Hi Lindsay! I have not tested this for the instant pot, but I would recommend high pressure for 40-50 minutes. Hope this helps you! 🙂 Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I made this the pork, slaw and rice last night and it was a HUGE hit!! Delish! Everyone had two to three servings! Even my in laws. This will be in monthly rotation forever. The bright freshness of the food really helped during a really dreary rainy WA day to lift your spirits and fill your tummy with yummy bursting flavors, depth, and textures. Absolute perfection!!
Yes! I love the way that bright food can feel comforting on a dreary day! Thank you Roxy! xTieghan
Hi there – I’m planning to make this for a dinner party this weekend. Any recommendations for related cocktail and appetizer? Love your work – thanks!
Hey Pam! Some of my favorites are below! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan
https://www.halfbakedharvest.com/spicy-gingered-mango-margarita/
https://www.halfbakedharvest.com/sweet-bourbon-peach-lemonade/
https://www.halfbakedharvest.com/blackberry-thyme-margarita/
https://www.halfbakedharvest.com/spicy-corn-and-peaches-with-burrata/
https://www.halfbakedharvest.com/antipasto-skewers-with-kale-pesto/
Hello! I LOVE your coconut rice recipe (I have to admit, I haven’t actually made the rest of this recipe, but I come back to it again and again when I make the rice to go with your Thai cashew chicken!).
We’re having my family over for dinner tomorrow and I’m planning to make a double-batch of coconut rice. Do you have a suggestion for how to alter the cooking time, if at all? Thanks again for all of your delicious food inspiration!!
Hey Megan! I would double the recipe and probably double the amount of cooking time. That should be great. So glad you love this recipe so much!
could you do this in an instant pot?
Sure! I would follow the directions for the crockpot only use the instant pot and cook for 30-40 minutes on high pressure. I think that should do it, but I have not tested the recipe this way so I cannot say for sure. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Hi Tieghan! How do the results differ between using bone-in pork shoulder and a boneless tenderloin? I made this about a year ago in the oven with a bone-in shoulder and it was one of the most delicious meals I’ve ever eaten (THANK YOU!!!) I have a tenderloin sitting in the freezer, but I’m wondering if the shoulder tastes better/looks better/ has a better consistency? I’ll be cooking it in the oven again. What do you think?
HI! I would stick with using a shoulder. Tenderloin is much leaner and drier, so it does not hold up too well to the cooking time. Please let me know if you have other questions. Glad you love this recipe! Thanks! 🙂
Can you make these in the instant pot? If so, how long would you cook them?
I have not tested this for the instant pot, so I don’t feel comfortable giving cooking times. So sorry I could not help more. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Mmm….sounds yummy! I think ill make this tonight. Question….are those roasted red peppers on there or is it the jalepeno?
Thanks
Amanda
That;s a red fresno pepper, but jalapeños work too!Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s ? 🙂
Was wondering why the coconut oil in the rice? Since coconut oil is flavorless, what purpose does it serve?
I like it for both flavor and texture, but if you don’t like it you can omit it. Let me know if you have questions.
I tried this recipe using 3lbs of boneless pork shoulder in the crock pot. I cooked it on high for 4 hours and the pork came out very dry. I couldn’t really shred it, the pork mostly came apart in chunks but I let it sit in the cooking liquid on warm before plating and that helped a bit. Next time I’d definitely use a bone-in piece of meat and either cook it for 6-8 hours in the crock pot or try roasting it in the oven. Low and slow is the key here. Regardless it was still delicious and the slaw is amazing!
I am really glad you still enjoyed this recipe Amber! Thank you!
You have to be the best cook I have yet to see I make your recipes all the time my favourite was Cuban chicken and many more
Awh thank you so much, so happy you like everything!
Pretty, too!
Looks amazing. I’m using this tonight and am glad I looked on your website. I see grilled red peppers but don’t see that listed in the recipe. Yikes!! I bet they really add something to the dish. Glad I saw it.
Hey Chris! I will adjust the recipe now, thanks so much for the heads up! Hope you love these!