Kalua Pork with Roasted Pineapple Salsa warm succulent pork topped with the roasted pineapple salsa and then wrapped in a warm corn tortilla. Hawaiian Taco’s? Heck yeah!
Mom used to make some delicious Kalua Pork growing up. She would smother the pork in rock salt and add some liquid smoke and cook on low all day. The smell coming from the oven was divine!
When it was done, falling off the bone, she would shred it and drizzle with soy sauce. I would steal bites while she was doing this. Kalua Pork is one of those things that you could just stand in the kitchen and pick with your fingers. I’m sure she had to slap my little hands away to get it to the table.
Once it got to the table she would serve it with plain steamed rice and salad or coleslaw. Yum!
In this recipe, I used Hawaiian pink salt along with the liquid smoke and wrapped the pork in Ti leaves before sealing it into a tight foil package.
The Ti leaves add a nice floral note to the pork. If you can’t find Ti leaves, banana leaves can be used. You can find them at your local Asian grocery.
I decided that I would go non-traditional and make tacos with my Kalua Pork. And to keep with the Hawaiian theme I made a roasted pineapple salsa to go with it.
The warm succulent pork doused with a bit of soy sauce, topped with the roasted pineapple salsa and then wrapped in a warm corn tortilla was a delicious alternative to the traditional pork carnitas tacos. Add a bit of cheese and shredded cabbage for extra yumminess.
- Pork shoulder blade roast bone-in about 4 lbs
- Hawaiian Alaea salt 2-3 tablespoons
- liquid smoke 1/2 teaspoon
- Ti leaves about 3
- 2 cups water
- Soy sauce
Serve pork in warm tortillas with roasted pineapple salsa, cheese and finely shredded cabbage.
- 1 cup fresh pineapple chopped
- 1 small tomato chopped
- 1/4 red onion chopped
- 1 fresno chili pepper stem and seeds removed, chopped ( or red jalapeno)
- 2 cloves fresh garlic
- olive oil
- Kosher salt and pepper
- 1 small tomato finely chopped
- 1/8 red onion finely mined
- 1 1/2 tablespoons cilantro finely chopped
- 1/2 cup pineapple juice