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.