Skip to main content

SRC Reveal: Hawaiian Pulled Pork Tacos


It's time for Group B's June 2015 Secret Recipe Club reveal. This month I was assigned to Flavors by Four penned by the mother-daughter team of Susan and Nicole. How awesome is that?! They have been blogging since the end of 2010. They share: "We love to eat therefore we enjoy cooking and baking. We are always looking for new tasty recipes to share with each other. We will take turns blogging about the delicious dishes we find. Enjoy our Flavors!"


For June's SRC reveal, I decided to make their Hawaiian Slow Cooker Pulled Pork. Well, a version of it...since I don't have a slow cooker. But I couldn't resist the flavors, so I adapted. The flavors were amazing. Because we had just had pulled pork sandwiches this week, I made this batch into soft tacos. Delicious.

Ingredients

  • 3 to 4 pound boneless pork roast
  • olive oil
  • 1 onion, chopped
  • 1 T ground paprika
  • 1 t freshly ground black pepper
  • 1 fresh tomato, chopped
  • 1 C pineapple juice
  • 1/2 C soy sauce
  • 1 T ginger syrup
  • 1/2 C organic dark brown sugar
  • 1 t grated fresh ginger
  • corn tortillas, for serving
  • cheese, grated, for serving
  • salsa, for serving

Procedure
Heat olive oil in a Dutch oven. Quickly onion in hot olive oil. Brown the pork roast completely for approximately 1 to 2 minutes on each side. Add in the remaining ingredients. Bring to a boil then reduce to a simmer. Cover and simmer for 3 to 4 hours. By that point, you should have just a little bit of liquid left in the pot. Remove from the heat. Then, using two forks, shred the pork. It will absorb most of the liquid. Return the pot to the heat and cook until the liquid is completely absorbed. You can cook until your preferred crispness.

To Serve
Spoon pork onto corn tortillas and top with cheese and salsa. 


Comments

  1. Hi Camilla,
    What a great Taco, we would just love the addition of the pineapple flavors, looking forward to trying this recipe. Thanks for taking such good care of our Group B in the SRC!
    Miz Helen

    ReplyDelete
  2. I am going to make this using my slow cooker. Great choice for this month

    ReplyDelete
  3. What a great way to use our Hawaiian Pulled Pork!! Looks great :) Glad you enjoyed it!!

    ReplyDelete
  4. I don't use my slow cooker often enough in the summertime. This would be a great recipe to use in it! YUM!

    ReplyDelete
  5. This looks fantastic and I can't wait to try. But, how do you not have a slow cooker? :)

    ReplyDelete
  6. mmm... tacos. You need a slow cooker! They're so versatile and you can make so much healthy food in them. We have a really really really basic model and it's been in regular use in our home for the past 6 or so years.

    ReplyDelete
  7. Yummy yum yum! Loving the sound of those flavors. Maybe I'll make this version since I need to make some pulled pork soon. :)

    ReplyDelete
  8. I had to track this down cuz my linky didn't work...I love slow cooker tacos!

    ReplyDelete

Post a Comment

Popular posts from this blog

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Homemade Lorna Doone Cookies #SundayFunday

Today the Sunday Funday group is celebrating childhood favorites. Thanks to Stacy of  Food Lust People Love , Sue of  Palatable Pastime , Rebekah of  Making Miracles , and Wendy of  A Day in the Life on the Farm  for coordinating this low-stress group. Today Stacy is hosting and she's given us the following prompt: "Childhood favorites. Did you have a favorite dish growing up? It could be something your family cooked or a restaurant dish, even a Chef Boyardee canned good or packaged ingredients like Rice-a Roni or mac and cheese. Recreate THAT dish from SCRATCH for this event."  Here's the #SundayFunday childhood favorites line-up... Chili Mac from A Day in the Life on the Farm Ham and Mushroom Breakfast Burritos from Making Miracles Homemade Lorna Doone Cookies from Culinary Adventures with Camilla Homemade Wonder Bread from Karen's Kitchen Stories K-Mart Sub Sandwiches from Palatable Pastime Kempakki Dosa from Sizzling Tastebuds Meat Chilly Fry by Sn

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce