- 3–4 pounds boneless pork loin/sirloin roast or pork shoulder
- 2 teaspoons onion powder
- 2 teaspoons kosher salt
- 1 1/2 teaspoons garlic powder
- 1 teaspoon pepper
- 1/4 cup chicken broth (or water)
- 1 batch of this to die for Hawaiian Barbecue Sauce (or use your favorite store bought and add some diced pineapple to it)
- Corn tortillas or whole wheat flour tortillas
- Chopped cashews for topping
For the Pineapple Cashew Coleslaw (best eaten within a few hours of making it, but will last a few days in the fridge, the cabbage will just be a bit softer)
- 1/2 cup Sir Kensington’s Avocado Oil Mayo (you can substitute with regular mayo, but this stuff is AMAZINGLY flavorful!)
- 1/2 cup greek yogurt
- 2–4 tablespoons honey (depending on how sweet you want the slaw)
- 2 tablespoons apple cider vinegar
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 6 cups thinly sliced cabbage (my favorite is a combination of Napa and purple cabbage, but green cabbage or the bagged coleslaw mix in the produce department will work to)
- 1 red bell pepper, thinly sliced
- 1 cup fresh, diced pineapple
- 8 ounce can of sliced water chestnuts, drained and chopped
- 1/4 cup diced green onions
- 1/2 cup chopped salted, roasted cashews, plus more for topping tacos