Kona Pork with Pineapple Slaw
By: Meagan Meyer
Published: Monday, July 7, 2014 - 7:55am

Ingredients




8 King Hawaiian Rolls
FOR THE PORK:
4 bone in pork chops
6 oz pineapple juice
6 oz guava juice
3¼ 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
FOR THE SLAW:
2 cup green cabbage, chopped
½ cup fresh pineapple, diced
¼ cup green onion, chopped
½ cup Plain Fat Free Greek Yogurt
½ TSP Pepper

Preparation

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 from the sauce. Add the soy sauce and rice wine vinegar. Place lid back on and turn slow cooker to high. Let simmer for 15 minutes. When done, place pork back in sauce and turn 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!

About

This tender pork will transport you to the shores of Hawaii.