POLYNESIAN PULLED PORK TACOS
We have collaborated once again with the wonderful people from @cooking_with_wine. They created a delicious Mexican-Polynesian fusion dish with these Polynesian Pulled Pork Tacos featuring our Lilikoi Chili Pepper Sauce . Not only are these tacos incredibly delicious, but the pulled pork is made in a slow cooker, making this recipe easier than ever to make!
This is their take on fusing one of our favorite foods from Mexico – tacos – with one of the most important flavors from Hawaii – lilikoi, the Hawaiian word for passion fruit. Also making a cameo is pineapple, which is ubiquitous with island cuisine.
The Passion Fruit Lady
Photos by Angela Persicke from Cooking with Wine
- SLOW COOKER INGREDIENTS FOR THE COOK
- 3-5lb pork shoulder or pork butt
- 1 Medium Pineapple, chopped
- 1-1.5 cups water
- 3 chopped jalapeños - chopped with seeds and ribs
- 2 tbsp minced garlic
- 1 bay leaf
- 1 medium onion - chopped
- SPICE RUB
- 1 tbsp olive oil
- 1 tsp allspice
- 1 tsp black pepper
- 1 tsp salt
- 1 tsp dry mustard
- ½ tsp cinnamon
- ½ tsp garlic powder
- ½ tsp ground coriander seed
- ½ tsp ground ginger
- TACO TOPPING
- 1 small red onion - sliced thin
- 1 serrano pepper seeded, halved and sliced thin
- ¼ cup fresh lime juice
- ¼ tsp course sea salt
- 3 tbsp Lilikoi Chili Pepper Sauce
- ½ small mango - ¼" dice
- Skillet Ingredients
- 1 tbsp olive oil
- ½-1 cup slow cooker juices
- 1 tbsp Lilikoi Chili Pepper Sauce
- FINAL TOUCHES
- Warmed flour or corn tortillas
- Fresh cilantro for garnish - this is a great compliment
- PORK PREP
- Combine all of the spice rub ingredients to form a paste.
- Rub the pork thoroughly with the spice rub
- SLOW-COOK THE PORK
- Add pork and all ingredients from the slow cooker ingredients section to the slow cooker. Spread the ingredients around and on top of the pork for best results.
- Cook on low for 8 hrs.
- Once the pork is done, remove the pork to a cutting board and allow to cool slightly.
- Strain juices into a separate bowl and allow to cool for about 10 min. Skim the fat off the top of the juices and discard. You can take the chunks remaining from straining and blend to create a very delicious marinade for chicken, shrimp or pork for future meals. We blend it then put it in an airtight container and freeze it to use later.
- Using a fork, pull the pork meat apart so that it is completely shredded as desired for your tacos.
- MAKE THE TACO TOPPER
- Add all ingredients from the taco topper section into a bowl while the pork is cooling.
- Mix well and let it sit and marinate while you finish off the rest of the recipe
- FINISH THE PORK
- Heat a skillet on medium high heat
- Add 1 tbsp olive oil and then add as much of the pork you would like to eat to the skillet. Cook until slightly browned and then add a couple table spoons of the reserved liquid. Cook down for a few minutes.
- Add 1-2 tbsp of the Lilikoi Chili Pepper Sauce and cook for another 20 seconds. Stirring well to combine.
- Remove and put on a platter to make tacos.
- Refrigerate the remaining pork and juices and following the finishing steps here to reheat and eat as leftovers.
- ASSEMBLE TACOS
- Add some of the pork to a tortilla and top with the taco topper. Add a little cilantro and you're done!
What Type of Tortillas are Best?
I’d go with flour tortillas warmed up or slightly crisped on a flame, but corn tortillas work as well if you prefer corn or can’t tolerate flour. Try them both, experiment, and if you like it, this is something you will make over and over and be thrilled with the results!
Recipe & Photos by Mark & Angela @cooking_with_wine blog