I Eat Therefore I Cook

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Kona Pork with Pineapple Slaw

Kona Pork with Pineapple Slaw

For those stay cautioners out there, I am bringing the balmy breezes of the Hawaiian shores to you. This Kona pork combines island flavor with some Asian ingredients, which is typical of Hawaiian cuisine. The guava juice used with the pork is inspired by my trip the Maui a few years back. That was where I really enjoyed guava juice, so I had to incorporate it into my Hawaiian inspired dish. Top the pork with a pineapple cabbage slaw, and you have a refreshing, island dish.

The pork all done after 8 hours in the slow cooker.  It will fall apart as you take it out of the slow cooker.

Shred the pork with two forks. Let it sit while you prepare the sauce.

Strain out all big chunks from the slow cooker and let the sauce remain. Add soy sauce, rice wine vinegar, and pineapple juice.

Place shredded pork back in the sauce when ready to serve.

Then, you need to make the slaw. Combine fresh pineapple pieces with chopped green cabbage.

Then mix in salt, pepper, greek yogurt and green onion.  Now your slaw is finished! Serve the slaw on top of the pork with some rice on the side.

Kona Pork with Pineapple Slaw

Author: Meagan {I Eat Therefore I Cook}
Prep time: 
Cook time: 
Total time: 
Serves: 4
Tender pork soaked in an Asian island fusion sauce and topped with a tangy pineapple sauce

Ingredients:

  • 8 King Hawaiian Rolls
  • FOR THE PORK:
  • 4 bone-in pork chops
  • 6 oz pineapple juice
  • 6 oz guava juice
  • 3 1/4 inch slices fresh ginger
  • 3 cloves garlic
  • 1 TBSP Onion Powder
  • 1 TSP Ground Ginger
  • 1 TSP Pepper
  • 1 TSP Salt
  • FOR THE SAUCE:
  • 2 TBSP Soy Sauce
  • 2 TBSP Rice Wine Vinegar
  • 2 TBSP Brown Sugar
  • FOR THE SLAW:
  • 2 cup green cabbage, chopped
  • 1/2 cup fresh pineapple, diced
  • 1/4 cup green onion, chopped
  • 1/2 cup Plain Fat-Free Greek Yogurt
  • 1/2 TSP Pepper

Instructions

  1. Place pork chops in slow cooker. Add the remaining ingredients for the pork. Place lid on top and cook on low for 8 hours. Remove pork with tongs and shred with forks. Strain out any large chunks out of the sauce. Add the soy sauce, rice wine vinegar, and brown sugar. Place lid back on and turn slow cooker to high. Let simmer for 15 minutes. When done, place pork back in the sauce and turn the slow cooker off.
  2. Make slaw. In a medium bowl, add chopped cabbage and bite-sized pineapple together. Add Greek yogurt, pepper and green onion. Mix until evenly distributed. Refrigerate until ready to serve.
  3. To serve, place some pork on King Hawaiian buns, making sure to let excess sauce drip off before placing on bun. Top with some slaw and top bun. Serve with some rice on the side. ENJOY!

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