Kona Pork with Pineapple Slaw
💡Chef's Note
“Discover how to make the perfect Cerdo Kona con ensalada de piña. This classic is part of our lunch collection and is sure to impress your family and friends with its delicious flavors.”
Ingredients
pork chops4
greek yogurt0.5 cup
ginger3.25 inch
garlic4 cloves
cabbage2 cup
green onion0.25 cup
tsp ground ginger1
guava juice6 oz
king hawaiian rolls8
onion powder1 TBSP
tsp pepper0.5
pineapple0.5 cup
pineapple juice6 oz
rice wine vinegar2 TBSP
tsp salt1
soy sauce2 TBSP
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Nutrition Facts
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Instructions
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.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.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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