It feels weird to use the slow cooker during the summer because I’m usually using it for soups and hearty wintery stews. However, pulled pork comes out fantastic in it. The best part is that this meal is so minimal and it gives you leftovers. This recipe will serve 4, so double it if you want to cook for that many people and have leftovers.
I didn’t consciously notice this, but I guarantee that these tacos were Hawaiian inspired. Smoky pulled pork contrasting with sweet pineapple and fresh radish then finally topped with creamy & refreshing avocado crema is a bold combination that you’re going to love.
This immediately brought me back to the not one, but two, luaus we went to. So if you need a quick trip to the tropics, need to reminisce about this summer’s vacation already (that’d be me), or just want to switch up Taco Tuesday, then these will work perfectly.
Hawaiian Pulled Pork Tacos
- 2 pounds of pork shoulder
- Salt & Pepper to taste
- 8 oz barbecue sauce your favorite!
- 2 cups diced pineapple
- 1 cup sliced radishes
- ⅓ cup reduced fat sour cream
- 1 avocado
- ¼ cup minced cilantro
- 12 hard shell tortillas
Bring the pork shoulder to room temperature and pat dry. Season all over with sea salt & black pepper.
Add this to your slow cooker with the barbecue sauce. Set the slow cooker to cook on high for 6 hours.
30 minutes before the pork should finish, take two forks and shred the pork. It should fall apart easily, if not let it go a little longer. Let the shredded pork cook in the sauce for the remaining time.