Hawaiian Hula Pork Fajitas with Pineapple Slaw + Coconut Rice.
Can someone please invite me on a long trip to Hawaii?
Like pretty, pretty pleaseeee?
I’ll do all the cooking and cleaning for a free room and a kitchen to use. Deal? Someone say YES.
For the record, I do realize that these are not technically fajitas since fajitas are filled with grilled meat, but for some reason in my mind a fajita is a soft shell taco that always, always is filled with rice too. Not rice on the side, but rice IN the fajita. It’s just something I have always done.
So I am making my own fajita rules and if you have a problem with that than you are so missing out. Don’t be so set in your ways, just get on board with it.
These are actually the second time I have made these and both were within in the same week. The first time I used a pork tenderloin and it was so delicious, but I hated the photos, so it had to be made again. For the second time I had more mouths to feed. Like five extra at the table.
The house is once again a haven for teenagers. Friends galore. The small little kids do leave at night, but the big ones. They stay, they eat and they make noise. It’s fine cause I actually like these kids and they seem to eat whatever, so it’s working out ok. I guess. Or not.
Or really, I am just trying to be positive. Positive thoughts = happy, quietness? I wish.
But I gotta say, when you are feeding kids that are training for things that will eventually take them to the 2018 Olympics they kind of eat a ton of food. Yeah, it’s a lot.
Oh, and I have to say that those little kids around here, they also love to eat. Particularly french toast with coconut whipped cream and fresh blueberries. Can you blame them though? I mean that’s good stuff. Especially the blueberries and coconut whipped cream. Asher and her two friends were pretty cute, pictures to follow.
Anyway, the pork. The second time around I made a pork shoulder roast. I mean, I thought the first dish was good, but the second? Out of this world. So freaking good. The perfect meal. Everyone ate it. YES.YES. YES. I love when that happens.
The sauce soaks into the moist pork that cooks all day in either the oven or slow cooker and it is so good. Everyone, yes boys included, loved this. And if you are not into the fajita part just serve the pork over the coconut rice with the pineapple slaw. But don’t skip the pineapple slaw.
Gosh, the pineapple slaw I was eating it like a salad. With a spoon, right into my mouth. My favorite.
Also, sorry about all the non-heavy, no-wintery foods lately. I am just not feeling it.
I want color! Bright, bright, delicious, fruity color. Bring on spring.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Hawaiian Hula Pork Fajitas with Pineapple Slaw + Coconut Rice.
By halfbakedharvest
Course: Main Course
Cuisine: American, Hawaiian, Mexican
Keyword: fajita, pineapple, pork, slaw
A colorful, bright and tasty take on a Mexican classic
Ingredients
Hula Pork
- 3 pounds pork shoulder roast or butt
- 2 1/2 cups pineapple juice
- 2 teaspoons ginger
- 2 cloves garlic minced or grated
- 1/2 cup brown sugar lightly packed
- 2/3 cup soy sauce
- 2/3 cup ketchup preferably organic
- 1/4 cup rice vinegar
- 2-3 tablespoons sriracha (depending on your taste I used 2)
- 8-12 flour tortillas warmed
- 6 ounces sharp cheddar cheese shredded
- 1 avocado diced
Pineapple Slaw
- 3 tablespoons greek yogurt
- 1 tablespoons rice vinegar
- 2 tablespoon fresh pineapple juice
- 1 tablespoon brown sugar
- 1 teaspoon orange zest
- Pinch of salt and pepper
- 2 cups shredded cabbage
- 1/3 cup green onions chopped
- 3 tablespoons fresh cilantro chopped
- 1 cup fresh pineapple diced
- 1 jalapeno seeded + chopped
Coconut Rice
- 1 cup uncooked jasmine or basmati rice
- 1 cup light canned coconut milk
- 3/4 cup coconut water
- 1/2 teaspoon salt
- 3 tablespoons unsweetened flaked coconut
- 1 tablespoon coconut oil
Instructions
Oven Roasted Pork
-
Preheat the oven to 350 degrees F.
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In a 4 cup glass measuring cup or large bowl combine the pineapple juice, ginger, garlic, brown sugar, soy sauce, ketchup, sriracha and rice vinegar. Whisk to combine.
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Heat a heavy bottom dutch oven or roasting pot over medium-high heat and add olive oil. Season the pork all over with salt and pepper. Once hot, add pork and sear on all sides until golden brown (about 2 minutes per side). Remove the whole pot from the heat and slowly pour in half of the pineapple sauce + 2 cups water. Place a lid on the pot and place in the preheated oven. Roast the pork for 3-4 hours or until the pork is falling off the bone and shreds easily. Check the pork half way through cooking to ensure that there is liquid at least half way up the pork at all times.
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Shred the pork and add the remaining pineapple sauce. I used all the sauce, but we like things very saucy over here, so only use what you wish. Take the shredded pork and toss well with the sauce, then place on the stove to warm throughout, about 5-10 minutes.
Crockpot Pork
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Grease the bowl of your crockpot.
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In a 4 cup glass measuring cup or large bowl combine the pineapple juice, ginger, garlic, brown sugar, soy sauce, ketchup, sriracha and rice vinegar. Whisk to combine.
-
Heat a heavy bottom dutch oven or roasting pot over medium-high heat and add oil. Season the pork all over with salt and pepper. Once hot, add pork and sear on all sides until golden brown (about 2 minutes per side). Remove the pork and place it in the crockpot. Pour in half of the pineapple juice mixture. Place a lid on the crockpot and cook on low for 7-8 hours or on high for 4-6 hours. Shred the pork and toss well with the sauce, if desired add more sauce to the crockpot and toss well.
The Rest
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About 30 minutes before you are ready to eat make the rice. Add the coconut milk and coconut water to a medium size pot. Bring to a low boil and then add the rice, salt, unsweetened coconut and coconut oil. Stir to combine, then place the lid on the pot and turn the heat down to the lowest setting possible. Allow the rice to cook ten minutes on low and then turn the heat off completely and let the rice sit on the stove, covered for another 20 minutes (don't take any peeks inside!). After 20 minutes remove the lid and fluff the rice with a fork. Serve inside the fajitas or on the side. Note that rice can cook differently for everyone, this is just what works for me.
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Well the rice is cooking make the slaw, in a medium size bowl whisk together the greek yogurt, rice vinegar, pineapple juice, brown sugar, orange zest, salt and pepper. Add the cabbage, green onions, cilantro, pineapple and jalapeño. Toss well.
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To assemble the fajitas, sprinkle a tortilla with cheese, add some rice, the pork and then the pineapple slaw. Sprinkle on the diced avocados.
Oh, and I feel I should mention it is still snowing here. STILLL.
Better Homes and Gardens has nominated Half Baked Harvest as one of the top 5 Food: Family/Everyday Eats blogs. Between now and March 5 voting will take place to decide who is number one. I would be so appreciative if you could take the time to check out all the bloggers and vote for your favorite… as often as you can between now and then. Thanks for all your support, you guys are why I love doing what I do! VOTE HERE
Who cares that these are not ‘technically’ real fajitas. All fajitas are the same or similar, and these are interesting!
Also, I love you for not feeling Wintery food and doing things that are bright and colourful at the moment. I’m not feeling it either, I want to grab onto the first few bits of Spring that are starting to push through. I’ve promised myself that apart from the things that are already planned, I’m not cooking any more Winter food until the Fall. And no recipe is going to change my mind.
Aww!! Thanks so much, Rachel!!
I like your little promise!
I am loving the pork and pineapple “fajitas!” I don’t like traditional fajitas so, these are perfecto. Plus, pineapple? Every day. All day. So yummy!
If you want a tropical vacay, I’m in Florida with an extra room 😉
Love pineapple!! 🙂
Thanks Taylor!! Your extra rooms sounds pretty awesome!!
This looks crazy good Tieghan! Can’t wait to make this!
Thank you, Kathy! It is a fun and bright meal to get through till the warmer days!
One of my favorite Mexican restaurants makes the best mini tacos that are filed with pork and come with a pineapple salsa. They go so well together!
This looks delicious, Tieghan.
They do go so well together! A favorite combo for sure.
Thanks Laura!
Lady, these look INCREDIBLE. Want, want, want!
Thanks Marie!
If I were going to Hawaii I would definitely invite you along just so I could try these delicious looking fajitas! They look amazing and I love all the pineapple!
Thanks so much, Chelsea! 🙂 I love the pineapple too!
I hear ya, girl! I need color in my food! I’m over stews and soups.
It’s so funny. I was just telling my friends that fajitas and tacos are some of my favorite foods. I can load it up with my favorite foods, fish, avocado, sour cream. There are just endless possibilities. Your pork fajitas look fabulous. I know my husband would love them.
Fish tacos are maybe my all time favorite. If I could about tacos and fish all the time I would so happy! Haha!
Thanks so much, Brian!
I can not say AMAZING enough! So craving these, girl.
Thanks Ashley!
I know what I want for dinner!!
Thanks Lauren!
Love Love Love this recipe!
Thank you, Jenny!! It’s a fun one!
When you find someone to take you to Hawaii call me up. These fajitas are awesome.
Will do! I think it is time to start the hunt!
Still snowing here too (Chicago), shoveled another 2 feet from the end of my driveway after the plow pushed it there. DONE with cold wintery winter!
So, bring on the fajitas, or whatever. If we can’t have actual spring, we may as well create the atmosphere.
These look delicious. Making the slaw for sure!
Yes, let’s create the atmosphere for sure! 🙂
Thanks Kim and I hope the snow eases up for you soon!
Fajitas, tacos, whatever you want to call them, I am IN. Holy yum!
Hehe! Thanks Karly!
Hawaii = yes please! And these fajitas are a MUST! They look crazy delicious. Especially if we could eat them IN Hawaii =)
Thank you! Eating them in Hawaii would be a dream!
Bring on spring is right!! I am loving all your bright and fresh recipes. These look amazing! That sacuy pork, and that slaw? Yum!! I can see why these were a crowd pleaser!
Thanks Cate!! March 20th is the start! 🙂
if anyones going to Hawaii, please let me know. Even though I dont eat pork, you are making me drool at this.
Ha! Thanks Dixya!
If you find someone who’s willing to take you, I’ll tag along too. No one will no I’m there. I’ll just sneaks coconuts and pineapples.
These sound like some awesome fajitas Tieghan!
Haha! Thanks so much!
If someone invites you to Hawaii, can I come, too? And can we eat these fajitas all day, every day? Kthanksbye.
Yes, yes, yes of course! 🙂
I like your thinking!!
These are FABULOUS!!! Yummmmm! I recently was in Cali and had a LOT of tacos, but I didn’t LOVE any of them too much, so now I want to make my own!
Cali is all about tacos! Sounds awesome! Thanks Sophia!
This pork has my mouth watering and the slaw looks absolutely amazing! They look like the perfect fajitas/tacos!
Thank you so much, Danae!
I will gladly tag along to Hawaii! My best friend lives there so we can stay with her 🙂
Couldn’t agree more…bring on the bright colors and spring! How flavorful and springy..pineapple in my fajitas? Sign me up.
Omg! Lucky you! 🙂
Thanks so much!
I can’t find the link to vote for you – when I click on the logo it gets an error message. I loves me some pork shoulder!!
Oh man! Here is the link: http://www.bhg.com/blogs/better-homes-and-gardens-style-blog/bhg-blogger-awards/?ordersrc=rdbhg1108249
Thanks so much for the vote!!
These look so delicious. My mouth is watering. Plus,something tropical for our east coast snow day? Yes! Great photos…
Thank you so much!!
Love this! I’ve had pork tacos with mango salsa before that were amaaaazing, and the pork + pineapple combo sounds even better!
Thanks so much, Maggie! I love the combo of pork and mango, but the pineapple is equally delicious!
These “fajitas” look “fah-“bulous! So with you on the trip to Hawaii!
Thanks Jessica! Sounds like everybody is on board with a little tropical vacay!
My goodness, I bet all that tasted amazing! I love the colorful photos, especially the one from above fourth down! 🙂
Thanks so much, Helen! I am color crazed these days!
These look wonderful! Do you think you could do a substitution for the pork?
Hey Lorraine, I think the chicken would work great and you could even do a quick version on the stove top too. Also, slow cooked short ribs would work as well!
Let me know what you try!
Pretty much, this just makes me want to go on vacation. :0)
Haha, I am sorry!! I feel the same though!
Thanks Sarah!
And I’ll hide away in your bag, ok? I’ve always wanted to go to Hawaii. 🙂 LOVELY dish!!
The funny thing is we actually have kid staying with us (for like weeks now) who lives in Maui. Wishing his family would adopt me! LOL!
Thanks Brenda!
I’d love these fajitas for dinner tonight; the pineapple slaw looks so good!
The pineapple slaw is my favorite. I seriously eat it by the spoonful!
Love the flavors in this recipe…wow! Pure yumminess!
Thank you so much, Sommer!
My brother got married in Hawaii 7 years ago — really, has it been that long? — and ever since I’ve been pining to go back. My dream is to spend a whole summer there, doing nothing but relaxing on the beach and eating fabulous food, of course.
If I can figure out a way to finance such a trip, I’d definitely take you along as chef — provided you’re also available for some babysitting duties!
I’m so making these fajitas this weekend when my inlaws come to visit. We’re a tough crowd to please; my father-in-law won’t eat poultry, my husband won’t eat beef; I don’t really like fish and my mother-in-law doesn’t like shrimp. So, it’s pretty much an all-pork diet when they visit. I’m always on the lookout for new ways to serve it.
Haha! No way, count me in! 🙂
Hope everyone enjoys the pork!
I’m just curious. Did you use the oven method for your pork? Or the slow cooker method? And, when you made this to feed a larger crowd, did you just double the recipe? Thank you!
Hey Wendy! I made this in the oven, but have also done the crockpot version. If you want to feed a bigger crowed I would just double the recipe, but you may need to adjust the amounts of sauce to your liking. If you double the meat there might me a lot of excess sauce. It is no big deal, but just add as mush of the sauce as you want. Also, depending on how much meat you buy your crockpot may not be large enough, so using the oven may be best. I would add on on hour or two of cooking as well. Let me know if you have any questions and I hope you love this!
What an amazing meal, love the pineapple slaw.
Thanks Cheri!
my mouth is watering! this sounds incredible (especially the pineapple slaw!), and the photos are absolutely stunning!
Thank you so much, Kelsey!
I’ve been reinventing and modernising classic recipes for years. There are no rules. Every dish/meal should be made to suit I think.
Must try this soon, thanks for sharing.
Thanks!!
This looks absolutely unbelievable! Like, I’m super excited to make this immediately! That pork looks so juicy and flavorful! And who doesn’t love coconut rice?!
I love coconut rice!! Thanks Chris!
Beyond delicious!
THank you so much, Meredith!!
Giiiiirl, I will gladly take you to Hawaii. It’ll be my first time! As long as you promise to make me these fajita tacos because DUDE. Drooling over here!
Yea! Lets do it! 🙂
Oh holy moly 🙂 That pork looks amazing, drool worthy!
Thank you!
This is a great meal! Bursting tropical flavors from coconut to pineapple to hula pork!
Thanks so much!
Tieghan–this was possibly the best (non-baked) thing that has EVER come out of my kitchen. Seriously, it got rave reviews! Your culinary creativity never ceases to amaze me. Keep ’em coming! And thanks!
Hah! Yeah!! Thanks so much, Amanda!
Planning to make this for family birthday party! For your slow cooker version, your recipe indicates half of the pineapple sauce should be added for cooking, when do you add in the rest? At the end when you shred the meat? Thank you!
Hey Tara, so sorry I missed you comment. Hope I am not too late!
You add the remaining sauce after you shred the pork, but only if you need it and or want it. Hope that helps and I hope you love these!
OK, got it! Thanks for your reply. Going to make this for a crowd at my grandmother’s 90th birthday luau – it will be perfect!
Congrats to your grandma!
I made this for my husband and my brother tonight for dinner. They absolutely loved it! The pork was delicious and the coconut rice and pineapple slaw was to die for with it! I would have never have thought of this combination on my own! Thanks for another fabulous recipe! 🙂
SO happy you loved this!! Thanks Maria!
Hi, I’m cooking this right now for my husband’s birthday tonight but it smells so good that I don’t think I will be able to wait until tonight, I have to taste it, my mouth is watering!! Congrats on your blog, your photos are amazing 😉
Thank you so much!! Hope you guys love this! 🙂
It was a total success!
by the way, I have translated your recipe to portuguese (with some personal twists, I hope you don’t mind!) and reblogged it to share with my friends and family in Brazil.
Hi! Is that your pottery site you linked? It is beautiful! I would love to use some of it in my food photos! Is that possible?
Hi Tieghan, sorry for this late reply, I have been away from the blogosphere for some weeks. Thanks for your comment on my pottery work. If you are still interested in using some of my work for your photos please send me an e-mail and we can discuss how this would go.
I’ve put the translated recipe in my cooking blog (http://receitadalu.wordpress.com) you can check it out!
Yess! So happy you loved it! Thanks!
Made these last night and YUM! I skipped the rice cause I just ran out of steam, but I bet that’d be yummo too! Loved the pineapple slaw as I’ve never seen it before! Felt like I was eating at a fancy bistro!
So happy you loved it!!
I am new to your site.. but all I can say is.. thank you for posting such an AMAZING recipe.
I lived on Maui for two years… and I never ate anything THIS amazing.
I made this last night (sans the tortillas) and it was so flavorful and spicy in all the right ways.. my husband even instagrammed a photo of it (that is huge).
needless to say.. I am no a loyal follower of yours. 🙂
thank you for the amazing recipe!
Aww!! THANK YOU!! That means a lot!! So happy you loved these! :_
These look fabulous! I’m drooling already! I want to make them in the next few days, but I have one question about an ingredient… Do you mean fresh or dried ginger? Cheers!
Thanks so much! I use fresh ginger, but I think subbing 1/4 teaspoon or so of dried would work too. Hope you love these!!!
These look delicious! When you make the pineapple slaw, did you use plain Greek yogurt (or what flavour)? Just want to make sure I’m making it right! I can’t wait! Thanks
Hey Megan, I always use plain greek yogurt.
Hope you love this! Thanks!
Going to make this on the 4th of July with wild boar my father in law is hunting for. I may put it on a smoker though, any thoughts? Also my wife is a vegetarian, she would love the slaw, but any grilled veggie recommendations that would go good with this. Zucchini, eggplant, mushrooms? Or perhaps just grilled pineapple? Thanks!
Hey David! I have never used a smoker, but i think that sounds amazing! I would just marinate the pork in the cooking liquids and then brush the marinade over the boar while it is cooking. For your wife, I would stuff the tortillas wit rice or quinoa and then fill them up with pepper, zucchini and the slaw.
Hope you guys love these!
I made this recipe for a picnic style at our church. It was fabulous. In fact, my husband has requested that I make it again this weekend. Thank you for the recipe!
YA!! So happy you loved this!!
Thanks Jen!
I made this tonight and it was amazing.. Wouldn’t change a thing! Even my husband was impressed. I made extra coconut rice because I’m a coconut fanatic and will eat some later warmed with a little milk and honey. Thank you for the recipe! This is on my list of favorites now 🙂
SO HAPPY YOU LOVED THESE! Thanks! 🙂
pardon me if you’ve mentioned this elsewhere, i am new to this blog (thanks to this recipe!). who makes that chartreuse bowl your pineapple slaw is in? NEED THAT. ;]
Got it at Target
Great recipe, trailed it last night for a party I’m having and it taste great! just a question, some people who will be eating it don’t like pork so i was thinking of doing both a pork and a slow cooked beef (cooked separately but using the same marinade and use the same toppings etc), do you think this flavour would suit beef also?? thanks
This turned out wonderfully! I drained the pork after cooking in the crockpot & added it to the second half of the “sauce”. This took a little bit to prepare but it is worth a Sunday meal or a meal that can be served to guests 🙂 Good job on putting this together.
These are truly Yumm-O ! Will be making for the 2015 Super Bowl ! The combinations are right on spot. Thanks for sharing.
Thank you!! Hope they are a Super Bowl hit!1
I’ve made these 3 times and have had mixed results. The first time I used a pork shoulder, and while the flavor was excellent, the pork broke down and was complete mush. The second time I used a loin and it was DELICIOUS!! It held up great. The third time (tonight) I used a shoulder again at my husbands request, and I cooked it for a little less time, and initially it shredded fine, but turned to mush in my mouth. Am I doing something wrong? Lol
Wonderful recipe though. The flavors make me yearn for summer cookouts. The coleslaw is my favorite! Thank you!
This recipe is fantastic ! A great change from regular ‘fajitas’. The combination of flavors is a great!! Keep up the great work ! Recipe on !
TP
Excellent recipe ! Great combination of flavors in each bite. Don’t change a thing. A great change from regular ‘fajitas’.
Recipe on!
T
I made this for dinner tonight. It was delicious! Just want to stop and thank you for an amazingly wonderful recipe!
These look so good and yes we have a room you can visit us in Kailua, HI. Thanks for sharing your recipe. Aloha.
I made these for our family reunion. We had a luau for dinner and everyone, I mean everyone, including the young kids loved this recipe. We did the pork in a dutch oven and cooked it all day. It was great! Thanks for sharing! I am sending all my relatives your link, because they all wanted the recipe.
YAY!! This makes me so happy! Thanks so much for letting me know. Thrilled it was a hit! 🙂
I made everything on the page for a luau birthday party and man was it all a hit!! I used 9 pounds of pork tenderloin between two crock pots. I doubled the sauce and yes I had a little extra. Thank you for the wonderful recipes!
So happy it was a hit, thanks!! 🙂
Hi,
I’m in the process of making this at the moment, ice cooked the port for 8 hours in the slow cooker and the sauce has thickened at all it’s still like water. Have I done something wrong can you help?.
Thank you
Lisa
Hi Lisa,
No, you hav not done anything wrong. The slow cooker really locks in the moisture, so the sauce does not thicken much. Just leave the top off the slow cooker for 30 min or if you really want you can bring the sauce to a boil on the stove any let is thicken that way. Whether or not the sauce is thick or thin, it will still taste great. Enjoy!
I just prepped the marinades for both the pork and coleslaw. Tomorrow I will be making the pork in the crockpot as well as finishing the slaw! I will be bringing this on a Hawaiian themed lake trip this holiday weekend, can’t wait to share this yummy recipe with everyone! Thanks for sharing! 🙂
YES! (And I’m serious about that). Love your blog and your food…if you ever are seriously considering a trip to Hawaii, lemme know!
THANK YOU!
Making these now. Did you use fresh Ginger? It doesn’t specify in the recipe
HI! I used dried for this recipe. Thanks!
I just have to tell you how much I love this recipe.
It just makes me sooooo happy when I eat it.
I’ve made it a few times now, and it’s always a hit!
Going to make it again tomorrow for my older sister and a friend.
mmmmmmm mmmmmmm good.
So good.
THANK YOU! So happy you love the recipe!
This has turned into a family favorite! Even my picky eater nephews begged me to give the recipe to their mom after their two week stay with us! Everyone who try’s it…LOVE IT!
LOVE to hear picky eaters like it!! Thanks Sondra(:
Hi,
I am just starting to make this recipe. It looks delicious! But just a little unsure about the crockpot version? Do I not use all the pineapple juice mixture?
Thanks!
Hi, to save some time, would it work to make the rice a day in advance? Any particular tips for reheating coconut rice Thanks, can’t wait to try this!
Hi! Yes, that works great! I just reheat mine in the microwave and have no issues. Let me know if you have other questions, thanks!
I just made this for my family and loved it.
I made the oven version–put the sauce and pork in the dutch oven, and let the meat cook for 3 hrs. When I pulled the meat out, the sauce had cooked down into what looked like black sludge. The meat was fine, I shredded it and added the reserved sauce, and it was great, but I didn’t get the added depth from the cooked sauce. Any guesses why the sauce cooked down so much so quickly?
Hey Michelle, When cooking the meat in the oven, the sauce will reduce a lot faster. I recommend addingg water maybe 1/2 cup water ever hour or so to keep the liquid half way up the pork. Sorry for the trouble, but really happy you loved this, thanks!
I had a similar issue. Happy that the pork was delicious! But our dutch oven was so burnt that pretty sure it’s done for. So I’ll definitely add the extra liquid next time and perhaps set the heat down to 320?
Extra liquid is key when using the oven method. Sorry for the trouble!
I made this for the first time and I baked it in the oven. It was a bit soupy so after I shredded the meat, I added the remaining sauce and put it all on the stove and boiled it until most of the moisture was gone and it was thick. It was delicious. Thank you for the recipe as I will certainly make it again.
So happy to hear you loved this! Thank you so much Judi!
Hi Teighan, I made this two days ago and we have been thoroughly enjoying it. I felt like I’d been eating a bit much pork lately (makes me break out, but I love how it tastes; also is hard to find “clean/organic” pork), so I made it with a whole chicken that was 3.5 lbs. Cooked on low in the crockpot, it was falling off the bone in 4 hours. The amount of sauce created was enough to sauce the rice thoroughly for additional bowls. I made a double batch of the rice and wished I’d done so with the pineapple. Will double both next time around because I loved both! I made the coconut rice in my rice cooker and it came out great! Just tossed all the ingredients in from the start and gave it an occasional stir. I like my rice sticky, so if someone doesn’t like sticky rice, then the rice cooker method might not be the way to go. The pineapple slaw is addicting–I had a little taste and just wanted to down the whole bowl! The fresh pineapple makes it so delicious! We actually preferred this entire dish as a “bowl”, without the tortillas (or cheese-trying to cut out both gluten and dairy). Thanks for yet another flavorful and easy recipe(s)!! I’m telling everyone how easy and tasty your recipes are.
Hi Kristi! Making it with chicken was a great idea!! Sounds like it worked perfectly too!! Everything sounds amazing!! Might have to add it to the recipe!!
Thanks so much!!
Looks amazing. I’m using this tonight and am glad I looked on your website. I see grilled red peppers but don’t see that listed in the recipe. Yikes!! I bet they really add something to the dish. Glad I saw it.
Hey Chris! I will adjust the recipe now, thanks so much for the heads up! Hope you love these!
Pretty, too!
You have to be the best cook I have yet to see I make your recipes all the time my favourite was Cuban chicken and many more
Awh thank you so much, so happy you like everything!
I tried this recipe using 3lbs of boneless pork shoulder in the crock pot. I cooked it on high for 4 hours and the pork came out very dry. I couldn’t really shred it, the pork mostly came apart in chunks but I let it sit in the cooking liquid on warm before plating and that helped a bit. Next time I’d definitely use a bone-in piece of meat and either cook it for 6-8 hours in the crock pot or try roasting it in the oven. Low and slow is the key here. Regardless it was still delicious and the slaw is amazing!
I am really glad you still enjoyed this recipe Amber! Thank you!
Was wondering why the coconut oil in the rice? Since coconut oil is flavorless, what purpose does it serve?
I like it for both flavor and texture, but if you don’t like it you can omit it. Let me know if you have questions.
Mmm….sounds yummy! I think ill make this tonight. Question….are those roasted red peppers on there or is it the jalepeno?
Thanks
Amanda
That;s a red fresno pepper, but jalapeños work too!Please let me know if you have other questions. Hope you love this recipe! Happy Holiday’s ? 🙂
Can you make these in the instant pot? If so, how long would you cook them?
I have not tested this for the instant pot, so I don’t feel comfortable giving cooking times. So sorry I could not help more. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Hi Tieghan! How do the results differ between using bone-in pork shoulder and a boneless tenderloin? I made this about a year ago in the oven with a bone-in shoulder and it was one of the most delicious meals I’ve ever eaten (THANK YOU!!!) I have a tenderloin sitting in the freezer, but I’m wondering if the shoulder tastes better/looks better/ has a better consistency? I’ll be cooking it in the oven again. What do you think?
HI! I would stick with using a shoulder. Tenderloin is much leaner and drier, so it does not hold up too well to the cooking time. Please let me know if you have other questions. Glad you love this recipe! Thanks! 🙂
could you do this in an instant pot?
Sure! I would follow the directions for the crockpot only use the instant pot and cook for 30-40 minutes on high pressure. I think that should do it, but I have not tested the recipe this way so I cannot say for sure. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Hello! I LOVE your coconut rice recipe (I have to admit, I haven’t actually made the rest of this recipe, but I come back to it again and again when I make the rice to go with your Thai cashew chicken!).
We’re having my family over for dinner tomorrow and I’m planning to make a double-batch of coconut rice. Do you have a suggestion for how to alter the cooking time, if at all? Thanks again for all of your delicious food inspiration!!
Hey Megan! I would double the recipe and probably double the amount of cooking time. That should be great. So glad you love this recipe so much!
Hi there – I’m planning to make this for a dinner party this weekend. Any recommendations for related cocktail and appetizer? Love your work – thanks!
Hey Pam! Some of my favorites are below! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan
https://dev.halfbakedharvest.com/spicy-gingered-mango-margarita/
https://dev.halfbakedharvest.com/sweet-bourbon-peach-lemonade/
https://dev.halfbakedharvest.com/blackberry-thyme-margarita/
https://dev.halfbakedharvest.com/spicy-corn-and-peaches-with-burrata/
https://dev.halfbakedharvest.com/antipasto-skewers-with-kale-pesto/
I made this the pork, slaw and rice last night and it was a HUGE hit!! Delish! Everyone had two to three servings! Even my in laws. This will be in monthly rotation forever. The bright freshness of the food really helped during a really dreary rainy WA day to lift your spirits and fill your tummy with yummy bursting flavors, depth, and textures. Absolute perfection!!
Yes! I love the way that bright food can feel comforting on a dreary day! Thank you Roxy! xTieghan
Hi! A friend told me about this recipe and I’m excited to make it! I’m wondering if you have ever tried making it in the instant pot? Or if not, any ideas on how long to cook it? Thanks so much!
Hi Lindsay! I have not tested this for the instant pot, but I would recommend high pressure for 40-50 minutes. Hope this helps you! 🙂 Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
If I were to put this in crock pot, would 6 hours on low be a good substitute?
HI there! I would recommend 6-8 hours on low in the crockpot. That will work so well! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I have the pork in the oven now. Question… do I shred the pork in the cooking liquid or discard liquid and only toss shredded pork with the remaining sauce?
Hey Beth! You can shred the pork in the cooking liquid. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Hello,
I dont care for pork, what kind of beef would you suggest using instead? Thanks!
HI! I would use short ribs. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
Love this recipe! Quick question though – have you ever made the coconut rice in an Instant Pot? 🙂
Hi Whitney! I’ve never made rice in the instant pot, but I know many people love using the instant pot for rice. I hear it is very easy! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Super good!. The whole family loved it. Thew slaw really adds a nice crunch to it and the pineapple a light sweetness. I will definitely be making this again.
That is so amazing!! Thank you Kristen! xTieghan
Question…I have a bone in skin on shoulder. Do I need to take the fat cap off? Should this be boneless?
Hi Sahra,
That is totally fine to use. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Do you use dried ginger or fresh??
Hey Barbara,
For this recipe I used dried ginger. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I cannot eat rice so I would like to sub cauliflower; how much of the liquids should I add since the cauliflower will not absorb what the recipe calls for.
Hey Janine,
So sorry, but I have never worked with cauliflower rice, so I honestly can’t say for sure what the measurements would be. I hope you love the recipe, please let me know how it turns out! xTieghan
Hi, I made this today with what they call ‘stew pork’ here in France, and since I did not have pineapple juice, I used orange juice. Otherwise I followed the recipe and it was delicious!
Hey Tei,
I am thrilled that this recipe was enjoyed, thank you so much for giving it a try! xTieghan