From My Kitchen: Honey-Lime Pork with Pineapple Slaw

Is this a summer dish? Every time pineapple is involved, I feel like it should be hot outside. But then again, I’m the type of girl that would wear brown nail polish in the middle of a heat wave, so there goes tradition. At the end of the day, it’s a hearty meal with a sweet topping, and I couldn’t get enough of it. I used a slow cooker for this, but I’m sure you can slow cook it stove top. Either way, it’s a pretty easy dish to cook, and there’s going to be plenty to feed a whole family, or a bunch of friends.

What you’ll need:

  • 1 1/2 pounds boneless pork butt or shoulder, cut into 1 – 2 inch pieces
  • 1/4 cup soy sauce
  • 1 tbsp Worcestershire sauce
  • 1/4 cup plus 1 tbsp honey
  • 3 tbsp fresh lime juice
  • 1 garlic clove, finely chopped
  • 3 tbsp plain greek yogurt
  • 1 tbsp cider vinegar
  • 2 scallions, finely chopped
  • 1/4 head of red cabbage, shredded
  • 1/4 pineapple, cut into 1/2 inch pieces
  • 1/4 cup fresh cilantro, chopped
  • Salt and pepper to taste

In a 6 quart slow cooker, whisk together the soy sauce, Worcestershire sauce, 1/4 cup honey, and 1 tbsp lime juice, and the garlic. Stir well. Season the pork with salt and pepper, then add it to the slow cooker, and toss to coat. Set the temperature to low, and cook for 6 to 7 hours.

When you’re close to serving the pork, whisk together yogurt, vinegar, 2 tbsp lime juice and 1 tbsp honey. Add a pinch of salt and pepper. Add scallions, cabbage, and pineapple, and toss. Fold in cilantro right before serving.

When the pork is done, shred it with forks, then serve it over rice, topped off with the pineapple salsa.

Bon Appétit!

Author: Gotham Foodie

Hello there, fellow foodies! My name is Erica, I was born and raised in Germany, and moved to the US, New York City to be exact, in July of 1987. I have worked most of my time here in the Big Apple as a bartender, but my true love is food. I cook just about every day, I search for good food everywhere, and pretty much always find it. I don't consider myself a food critic, I don't have the culinary background for that kind of expertise. I do however know good food, good chefs and good restaurants. I report back about my culinary adventures, and I choose to leave out my unsatisfactory experiences. We have enough negativity in our daily lives, I don't want to add to that. All the recipes in my FROM MY KITCHEN and DOTW blogs are cooked and prepared by me. All pictures are taken by me. I don't always eat everything you see in my pictures, but you bet your buns, I do try everything. Last but not least, you should know that I am a huge Top Chef fan. I have never missed an episode of the Bravo TV show. I have at this point visited almost 20 restaurants run by Top Chef contestants, and I'm continuously impressed by their skill, drive and passion. So I will continue to seek them out, and I hope you join me in my journey!

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