They’re often served at a Hawaiian Luau but we are sharing the perfect recipe for family dinner.
Wendy Paul shares her recipe to make Kalua Pork Tacos.
Kalua Pork Tacos
3-4 lb. pork shoulder or rump roast
2 tbsp. kosher or Hawaiian salt
1/2 tsp. garlic powder
1/2 tsp. ground cumin
Rub salt, garlic and cumin generously over the pork roast. Place in your crock pot on low for 12-16 hours. Low and slow! 16 hours is best, but in a pinch 12 will do.
Remove the roast and shred in a separate bowl, keeping the juices for seasoning as needed. Taste your pork, and if you need a little flavor, add some of the juices a tablespoon at a time. Don’t over season your pork.
3 cups shredded red cabbage
1/2 cup chopped cilantro
1 small sweet onion, sliced thin
1 tbsp. sugar
1/2 tsp. salt
2 tbsp. olive oil
1 tbsp. lime juice
Toss all together and let sit for 1 hour in the fridge before serving.
To assemble the tacos, I love using fresh tortillas I can cook. Quickly cook your tortillas (corn or flour) in a skillet to lightly brown and warm through.
You will also need:
Pico de gallo
sliced fresh pineapple
Cotija cheese, or grated Monterrey Jack cheese
Place your shredded pork in a warm tortilla. Top with pineapple, slaw, Pico de gallo, and cheese. Eat. Repeat. Enjoy!
For more information on the 400-calorie recipes Wendy talked about on today’s show, check out her website at