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Hawaiian Pork Tacos with Cilantro Lime Slaw

This dish is full of flavor!

The name makes it sound quite complicated, but this is actually a very easy dish to prepare.  The meat is cooked inside the slow cooker.  The only other prep work is in making the dressing and shredding the cabbage.  Easy and delicious!


For the Hawaiian Pork:

2-3 pound boneless pork loin

1/2 cup brown sugar

1 large can crushed pineapple

2/3 cup soy sauce

1/2 tsp black pepper

Flour tortilla shells

For the Slaw:

3 cups finely shredded cabbage (I use a combination of green and red)

1/2 cup mayo

1/2 cup Greek yogurt

1 tsp garlic powder

dash salt and pepper

juice of 1 lime

1 heaping tablespoon chopped fresh cilantro

1 - 1/2 tsp sugar or Splenda



  1. Combine ingredients for the pork loin in a crock pot.  Cook on low for 5-6 hours or until pork is very tender.  Remove from heat and shred it with a fork.  Set aside.

  2. Combine mayo, yogurt, cilantro, salt, pepper, lime juice, garlic powder and sugar in a small bowl and use a whisk to combine.

  3. Place shredded pork on the tortilla shells and top with shredded cabbage.  Drizzle the dressing over the top.  These are great served with lime wedges to squeeze over the top.

Note:  If the pork is too juicy for the tortilla shell, just cook it for a few minutes inside a hot skillet to remove some of the juice.  This dish is great served with a side of flavored rice or black beans.

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