Download a free cookbook with Munchery's top-20 all time highest rated recipes

logo
Subscribe
logo
Two hawaiian pulled pork tacos with purple cabbage slaw in flour tortillas on an orange plate

Hawaiian Pulled Pork Tacos

flour tortillas, cabbage mango slaw

STARS

Hawaiian pork is so good because traditionally, it's cooked underground in a pit. Leaves on top hold in the heat and the smoke, allowing for a long, gentle transition from raw to cooked. You don't have to dig a pit, but you do cook this pork long and low until it can be easily shredded. Flour tortillas, a cool and crunchy cabbage mango slaw, and a spicy-sweet Korean-style sauce let you build your dream tacos.
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  2 hours
Active Time:  30 minutes
Ingredients

Pork Shoulder

  • 2 tablespoons canola oil
  • 3-4 pounds pork shoulder, cut into 4-inch chunks

Braise

  • 1/2 cup white sugar
  • 1 tablespoon water
  • 1/2 cup white vinegar
  • 2 tablespoons balsamic vinegar
  • 3 scallions, minced
  • 2 tablespoons minced ginger
  • 2 garlic cloves, peeled
  • 1 cup beef broth
  • 1/4 cup low-sodium soy sauce
  • 3 star anise

Mango Salsa

  • 1 large or 2 small mangos, diced
  • 1/2 red onion, diced
  • 1 jalapeño, diced
  • 1 red bell pepper, diced
  • 1 lime, juiced
  • 1/2 cup cilantro, chopped
  • Salt and pepper to taste

Bibimbap Sauce

  • 1/4 cup gochujang sauce
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon sesame oil
  • 2 teaspoons white sugar
  • 2 tablespoons water
  • 1 tablespoon rice wine vinegar
  • 2 tablespoons canola oil
  • 1 teaspoon black sesame seeds

Serving

  • 8 flour tortillas
  • 1 cup shredded purple cabbage
  • 1/2 cup matchstick carrots
  • 1/2 cup cilantro, chopped
Directions
1
Preheat the oven to 350°F.
2
Heat a large skillet over medium-high heat with the oil. Pat the pork dry and season with salt and pepper. Working in batches, sear the pork on all sides until a crisp brown crust forms. Transfer to a plate.
3
In a large, oven safe braising pot, add the sugar and water for the braising liquid. Stir to combine, then turn on the heat and cook until caramel colored. Stir in the remaining braise sauce ingredients and bring to a boil. Turn off the heat.
4
Place the seared beef into the braising liquid, cover with a piece of parchment paper inverted into the pot so it touches the top of the meat, and a tight-fitting lid. Braise for 90 minutes to 2 hours, until the beef is falling-apart tender. Let the meat cool slightly, remove it from the liquid and shred with two forks or your hands. Use the braising liquid to keep the meat moist, as needed.
5
Toss all of the mango salsa ingredients together in a bowl.
6
In a second bowl, combine all of the bibimbap sauce ingredients.
7
To serve, divide the pulled pork between tacos. Top with mango salsa, cabbage, carrots, cilantro and bibimbap sauce.

Hawaiian Pulled Pork Tacos

flour tortillas, cabbage mango slaw

STARS

Hawaiian pork is so good because traditionally, it's cooked underground in a pit. Leaves on top hold in the heat and the smoke, allowing for a long, gentle transition from raw to cooked. You don't have to dig a pit, but you do cook this pork long and low until it can be easily shredded. Flour tortillas, a cool and crunchy cabbage mango slaw, and a spicy-sweet Korean-style sauce let you build your dream tacos.
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  2 hours
Active Time:  30 minutes
Servings:  4

Ingredients

Pork Shoulder

  • 2 tablespoons canola oil
  • 3-4 pounds pork shoulder, cut into 4-inch chunks

Braise

  • 1/2 cup white sugar
  • 1 tablespoon water
  • 1/2 cup white vinegar
  • 2 tablespoons balsamic vinegar
  • 3 scallions, minced
  • 2 tablespoons minced ginger
  • 2 garlic cloves, peeled
  • 1 cup beef broth
  • 1/4 cup low-sodium soy sauce
  • 3 star anise

Mango Salsa

  • 1 large or 2 small mangos, diced
  • 1/2 red onion, diced
  • 1 jalapeño, diced
  • 1 red bell pepper, diced
  • 1 lime, juiced
  • 1/2 cup cilantro, chopped
  • Salt and pepper to taste

Bibimbap Sauce

  • 1/4 cup gochujang sauce
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon sesame oil
  • 2 teaspoons white sugar
  • 2 tablespoons water
  • 1 tablespoon rice wine vinegar
  • 2 tablespoons canola oil
  • 1 teaspoon black sesame seeds

Serving

  • 8 flour tortillas
  • 1 cup shredded purple cabbage
  • 1/2 cup matchstick carrots
  • 1/2 cup cilantro, chopped

Directions

1
Preheat the oven to 350°F.
2
Heat a large skillet over medium-high heat with the oil. Pat the pork dry and season with salt and pepper. Working in batches, sear the pork on all sides until a crisp brown crust forms. Transfer to a plate.
3
In a large, oven safe braising pot, add the sugar and water for the braising liquid. Stir to combine, then turn on the heat and cook until caramel colored. Stir in the remaining braise sauce ingredients and bring to a boil. Turn off the heat.
4
Place the seared beef into the braising liquid, cover with a piece of parchment paper inverted into the pot so it touches the top of the meat, and a tight-fitting lid. Braise for 90 minutes to 2 hours, until the beef is falling-apart tender. Let the meat cool slightly, remove it from the liquid and shred with two forks or your hands. Use the braising liquid to keep the meat moist, as needed.
5
Toss all of the mango salsa ingredients together in a bowl.
6
In a second bowl, combine all of the bibimbap sauce ingredients.
7
To serve, divide the pulled pork between tacos. Top with mango salsa, cabbage, carrots, cilantro and bibimbap sauce.