Alright, we know – it’s officially fall. Autumn is among us. In a relentless cycle that never fails year after year, we can expect: the Halloween decorations to go up soon, turkeys and cornucopia-themed wreathes to trail shortly behind and finally Christmas lights and inflatable snowmen to be everywhere before you can say “Happy Holidays!”
Where did the lazy days of summer go?! They might be gone, but we technically don’t have to start all of that just yet. We have a few more days until October. And to celebrate we’ve decided to throw ourselves just one more laid-back luau.
With the help of HalfBakedHarvest.com, we’ll be cooking up Hawaiian Hula Pork Fajitas with Pineapple Slaw + Coconut Rice. A tasty mix of sweet and savory, this interesting approach to fajita fillings takes chunks of The Perfect Pineapple™ in the slaw – a colorful and fruity alternative to the regular cabbage crowd.
Photo credit: HalfBakedHarvest.com
Here’s what you’ll need:
- 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
For a complete recipe and detailed instructions, check out the full recipe here.
It will have you saying, “fall, schmall!”
Enjoy,
Dr. Lloyd