Hawaiian Kalua Pork Taco Salad

Hawaiian Pork Taco Bowls

I’m so excited to be sharing one of my favorite recipes with you all today! I am not a huge salad person, there is nothing worse to me than going to a restaurant with gluten free options and finding out that the only option for me is a basic salad. BUT, this salad has a lot going for it: creamy avocado, tangy cilantro lime dressing, crunchy plantain chips, sweet caramelized pineapple, and juicy, tender Kalua pork. I used to turn most of these ingredients into tacos, but these days anything that used to be a salad or sandwich gets turned into a taco bowl!

NomNom Paleo’s Kalua Pig is a staple in our household. I’ve made both the slow cooker and pressure cooker versions and they are phenomenal. Since I can’t do garlic, I typically add leek tops to the recipe and I also replace half the salt with smoked sea salt to get that smoky taste without using a grill. I make a 4 lb roast on Sundays then use the leftovers throughout the week either on their own, in this salad, or fried with some eggs.

Kalua Pork 2

Most of the ingredients in this salad are optional so you can easily change it up according to your dietary preferences, you could use shredded chicken, but I definitely recommend sticking with the pork shoulder and you could also skip the pineapple or simply dice it and use it fresh, but I promise it is so much better caramelized!

Recipe: Hawaiian Kalua Pork Taco Salad

1-2 Cups leftover Kalua Pork

1/2 Cup of Diced Pineapple

1/2 Avocado

1 Head of Butter Lettuce

Crushed Plantain Chips for garnish

Crumbled Queso Fresco or Shredded Monterrey Jack Cheese for Topping


1/4 Cup Mayonnaise

1/4 Cup Olive or Avocado Oil

1/3 Cup of Fresh Cilantro Leaves

2 Tbs Chopped Scallions

1-2 tsp Honey (optional)

Juice of One Lime


  1. Make the Kalua Pork. I like to add leek tops to my Kalua Pork and season it with smoked sea salt for extra flavor.
  2. Make the dressing either by putting all ingredients into a food processor or by putting all ingredients into a container to blend with immersion blender.
  3. When you are ready to assemble the salad, dice the pineapple and saute in 1 TBS of butter over medium heat until pineapple starts to brown and caramelize.
  4. While pineapple is caramelizing,  chop the butter lettuce and avocado, and crush the plantain chips.
  5. Assemble the salad with the butter lettuce, top with pork, pineapple, avocado, cheese, plantain chips, and dressing. Enjoy!

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