Name: Hawaiian BBQ Pork Walking Taco Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 4 lbs Byron’s Pork BBQ; 24 1 ounce bags of chips; 1 ½ cups shredded cheddar cheese; 1 ½ cups shredded lettuce; ½ cup chopped cilantro; ½ cup sour cream; 1 ½ cups pineapple salsa

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Introduction

This Hawaiian BBQ Pork Walking Taco is a fun and delicious way to enjoy flavorful pork barbecue on the go. Perfect for parties or casual meals, it combines tender pork with tropical salsa and classic taco toppings inside a chip bag. Ready in just 15 minutes, it’s an easy crowd-pleaser.

A close-up view of a foil pouch layered with fresh spinach leaves as the base, topped with a mix of colorful diced vegetables including red, orange, and yellow pieces, and small green herbs scattered throughout. On top of this is a dollop of white sour cream garnished with chopped green cilantro. Around the edges of the pouch, clusters of shredded reddish-brown pulled meat and bright yellow corn tortilla chips add texture and color contrast. The foil reflects light, making the vibrant colors of the ingredients pop against the shiny container. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 lbs Byron’s Pork BBQ
24 1-ounce bags of chips
1 ½ cups shredded cheddar cheese
1 ½ cups shredded lettuce
½ cup chopped cilantro
½ cup sour cream
1 ½ cups pineapple salsa

Instructions

Step 1: Heat the pork barbecue according to the instructions on the package.
Step 2: Open a bag of chips and crush them into smaller pieces inside the bag.
Step 3: Fold down the sides of the bag to make it more sturdy for holding the toppings.
Step 4: Layer the chips with the heated pork barbecue, shredded cheddar cheese, shredded lettuce, pineapple salsa, sour cream, and chopped cilantro.

Tips & Variations

Use your favorite flavored chips, like barbecue or sweet chili, to add extra dimension to the dish.
For a spicier kick, add sliced jalapeños or a drizzle of hot sauce on top.
Swap pineapple salsa for mango salsa for a different tropical twist.
Serve with lime wedges to squeeze over the top for added brightness.

Storage

Store any leftover pork barbecue separately in an airtight container in the refrigerator for up to 3 days. Chips are best served fresh and crispy, so avoid storing the assembled walking tacos in advance. Reheat the pork thoroughly before serving again.

How to Serve

This image shows a foil pouch filled with a layered dish. The bottom layer consists of fresh green spinach leaves, topped unevenly with bright yellow tortilla chip pieces. Above the chips, there is a mix of finely chopped red, orange, and yellow peppers with small green herb bits, adding vibrant color and texture. In the corners of the pouch, shredded reddish-brown seasoned meat is visible, adding richness. A dollop of smooth white sour cream sits on top in the center, garnished with small green cilantro leaves. The foil pouch reflects light around the food and the background has a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pork barbecue?

Yes, you can substitute with your preferred pork barbecue, homemade or store-bought, as long as it is cooked and shredded.

What chips work best for walking tacos?

Individual bags of sturdy chips like Fritos or Doritos work well since they hold up to the toppings without getting soggy too quickly.