Hawaiian Pulled Pork Tacos with Pineapple Slaw
Ingredients
Scale
Hawaiian Pork
- 2 pieces pork tenderloin (about 600g)
- 4 tbsp olive oil
- a knob of ginger, chopped finely
- 2 cloves garlic minced
- 4 tbsp brown sugar
- 2 tbsp tomato ketchup
- 4 tbsp soy sauce
- salt and pepper
- 1/2 tsp cumin
- 1 240ml can of DOLE 100% Pineapple Juice
Pineapple Slaw
- 1 432g can of DOLE Pineapple Tidbits. drained
- 2 1/2 cup shredded cabbage
- 1/4 cup shredded carrots
- 1/4 cup cilantro, chopped finely
- 1/2 cup kewpie mayo (or more if you prefer creamier slaw)
- pinch of salt and sugar
Other Ingredients
- red bell pepper
- whole wheat tortilla
- lime wedges
Instructions
- In a small bowl, combine ginger, garlic,brown sugar, tomato ketchup,soy sauce,cumin and pineapple juice. MIx well and set aside.
- Place pork tenderloin in a baking pan.
- Drizzle with olive oil and rub with salt and pepper. Poke with fork to make sure the flavor of the marinade will penetrate the meat.
- Pour in marinade.
- Cover pan with foil and roast in the oven at 160ºC for 3 hours.
- While waiting for it to roast make your Pineapple Slaw and Roasted Red Bell Pepper.
- Just drizzle red bell pepper with olive oil and roast in a separate pan in the oven or you can also roast it via the stove top. Slice thinly.
- To make the Pineapple Slaw, just combine everything together in a large bowl and mix well. Chill until needed.
- After 3 hours, take your tenderloin out of the oven.
- Pull meat apart with fork, then combine with the sauce which has thickened by now.
- Warm Tortillas over a non-stick skillet. Top with a Hawaiian Pulled Pork, a couple of roasted bell pepper, and a spoonful of Pineapple Slaw.
- Serve with cold pineapple juice.