End of Summer BBQ Recap (& Kalua Pig Taco Recipe)

2014-09-13 13.26.10

Thank you to everyone who came out to KAMP’s End of Summer BBQ @ South Mission Beach! We threw this as an appreciation to all of our volunteers, supporters, and students who made the Kuya Ate Mentorship Program possible this past academic year and it was great to see the turnout!

It was a beautiful 80º day with a slight breeze and we made good use of the beach, grass, and grill at the park soaking in some the summer’s last sunrays. We also had some great games and some delicious food to go with it! To round out the hot dogs, burgers, and other grill action going on, Kuya AC Boral of So Good & Delicious served up his version of Kalua Pig Tacos for everyone. Check the recipe below!

Kalua Pig Tacos w/Banana Ketchup Coleslaw & Pickled Red Onion
Serves 12 SUPER HUNGRY PEOPLE. Active Cook Time: 25 min. Total Cook Time: 12+ hours.

5-6 lb. Pork Shoulder, bone-in preferred
1 large Yellow Onion, cut into 1/4″-thick slices
1 1/2 Tbsp Liquid Smoke
1 1/2 Tbsp Hawaiian Salt (use 2 Tbsp Kosher salt as substitute)
Banana Leaves
Corn Tortillas

1 c Cabbage, shredded
1/2 c Carrot, shredded
1/2 c Red Cabbage, shredded
1/4 c Green Onion, sliced thinly
1/2 Jalapeño, small dice (adjust to taste)
1/2 c Banana ketchup
1/2 c Mayo

Pickled Red Onion:
1 large Red Onion, sliced 1/4″-thick
1/2 c Vinegar
1 Tbsp Sugar
1 Tsp Salt
1/2 Tsp Black Pepper
4 Garlic Cloves


  1. Rub salt onto pork shoulder. Line a slow cooker with banana leaves and lay the bottom with sliced yellow onion, followed by the pork shoulder, then topped with the liquid smoke. Cover with banana leaves on the top and set slow cooker on LOW. Leave undisturbed for anywhere between 12-18 hours.
  2. Put all ingredients for Pickled Red Onion (except for onion itself) into a pot and bring to a rolling boil.
  3. Add red onion to the pot and add water to cover all red onion in pot. Let it come back to a boil and let it cool. When cool enough to handle, place red onion in a container and refrigerate at least 2 hours (can be done up to two days ahead).
  4. Mix all ingredients for coleslaw in a large bowl until well combined. Refrigerate at least 2 hours (can be made the day before).
  5. When Kalua Pig is finished, carefully transfer pork out of liquid and banana leaves to a serving tray and shred using two forks. Add some of the liquid from the slow cooker to keep moist.
  6. Heat up your tortillas and get down!

Let us know if you try this recipe!