Slow Cooker Kahlua Pork Tacos
Get ready to transform your Taco Tuesday with these insanely delicious Slow Cooker Kalua Pork Tacos! This refined sugar-free version of the Hawaiian favorite combines tender, juicy pulled pork with a sweet-and-savory Asian-inspired sauce, all topped with tangy cabbage slaw and optional grilled pineapple salsa.
Equipment
Ingredients
For the Rub:
- 1/4 cup + 2 tbsp Besti Brown Sweetener *See notes for whole food and traditional options
- 1 tbsp ground coriander
- 1 tbsp organic garlic powder
- 1 tbsp organic onion powder
- 1 tbsp pink salt
- 1 tsp Freshly cracked black pepper
- 1 tsp ground cumin
For the Pork:
- 1 large onion chopped
- 1 1/3 cups 100% pineapple juice no added sugar, divided
- 4 lbs boneless pork shoulder
For the Sauce:
- 1/2 cup Low-Carb Teriyaki Sauce *See notes for whole food and traditional options
- 1/2 cup sugar-free ketchup *See notes for whole food and traditional options
- 2 cloves garlic minced
- 1 2-inch piece of ginger grated
For the Cabbage Slaw:
- 1 10-ounce bag angel hair cabbage or sliced cabbage (about 1 small head)
- 2 tbsp Greek yogurt or sour cream
- 2 tbsp white vinegar
- 1/2 cup (a large handful ) fresh cilantro chopped
- 4 green onions chopped
- 2 limes zest and juiced
For Serving:
- 16 almond flour tortillas *See notes for whole food and traditional options
- Cilantro leaves optional
- Lime wedges optional
- Cilantro Lime Crema optional
- Grilled Pineapple Salsa optional *See Notes
Instructions
To Make the Rub:
- In a small bowl, combine brown sweetener, ground coriander, garlic powder, onion powder, salt, pepper, and cumin until well mixed.
To Make the Pork:
- Coat the pork shoulder thoroughly with the rub mixture, patting until all rub is used.
- Place chopped onion and 2/3 cup pineapple juice into the slow cooker.
- Place the seasoned pork shoulder on top of the onions.
- Cover and cook on low for 6 to 8 hours, or until the meat falls apart easily.
- Remove meat from cooker and shred using meat shredders, or two forks.
- Drain the liquid from the cooker and return the shredded pork.
To Make the Sauce:
- In a small saucepan, combine: remaining pineapple juice, teriyaki sauce, ketchup, minced garlic, brown sweetener, and grated ginger.
- Bring to a boil over medium-high heat, stirring occasionally.
- Reduce heat to low and simmer for 10 minutes.
- Pour sauce over the shredded pork in the slow cooker.
- Cook an additional hour on high.
In a small saucepan, combine:
- In a large bowl, combine the shredded cabbage, Greek yogurt, vinegar, chopped cilantro, chopped green onions, and lime zest and juice.
- Season with salt and pepper to taste.
- Cover and refrigerate until ready to serve.
To Assemble the Tacos:
- Warm almond flour tortillas on a hot cast iron skillet or wrapped in a damp paper towel in the microwave for 30 seconds.
- Layer each tortilla with: Cabbage slaw, Kahlua pork, Grilled Pineapple Salsa (if using), Cilantro Lime Crema (if using)
- Garnish with fresh cilantro leaves and serve with lime wedges.
Notes
Sweetener Options:
2 (20-ounce)can of sliced pineapple, drained
1/4 cup chopped fresh cilantro
2 inch piece of fresh ginger, grated
2 limes, zest and juice
3 jalapenos, seeded and diced
1 medium red onion, diced
Pink salt
Freshly ground black pepper INSTRUCTIONS
Preheat a grill pan or grill over high heat.
Rub the grill with a bit of oil and grill each side of the pineapple slices until dark grill marks appear, 3 to 5 minutes per side.
Roughly chop the pineapple and add it to a bowl with the cilantro, ginger, lime zest and juice, jalapeno and onions.
Season with salt and pepper. Nutritional info does not include Cilantro Lime Crema or Grilled Pineapple Salsa
- Whole Food Version: Use coconut sugar or maple syrup
- Traditional Version: Use brown sugar
- Whole Food Version: Primal Kitchen No Soy Teriyaki Sauce
- Traditional Version: Regular teriyaki sauce
- Whole Food Version: Primal Kitchen Organic Sugar-Free Ketchup
- Traditional Version: Regular ketchup
- Whole Food Version: Lettuce wraps or homemade corn tortillas
- Traditional Version: Corn tortillas
2 (20-ounce)can of sliced pineapple, drained
1/4 cup chopped fresh cilantro
2 inch piece of fresh ginger, grated
2 limes, zest and juice
3 jalapenos, seeded and diced
1 medium red onion, diced
Pink salt
Freshly ground black pepper INSTRUCTIONS
Preheat a grill pan or grill over high heat.
Rub the grill with a bit of oil and grill each side of the pineapple slices until dark grill marks appear, 3 to 5 minutes per side.
Roughly chop the pineapple and add it to a bowl with the cilantro, ginger, lime zest and juice, jalapeno and onions.
Season with salt and pepper. Nutritional info does not include Cilantro Lime Crema or Grilled Pineapple Salsa
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
Calories: 501kcalCarbohydrates: 14gProtein: 63gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 176mgSodium: 1275mgPotassium: 1013mgFiber: 3gSugar: 6gVitamin A: 143IUVitamin C: 12mgCalcium: 53mgIron: 3mg
Tried this recipe?Let us know how it was!