Honey-Lime Pork With Pineapple Slaw
30m prep 4h cook 4h ready
Tender slow-cooked pork in a honey-lime sauce, served over rice with a fresh pineapple slaw.
Ingredients
- 1/4 cup reduced-sodium soy sauce
- 1/4 cup honey
- 1 tbsp honey
- 3 tbsp lime juice
- 1 tbsp Worcestershire sauce
- 1 large garlic clove finely chopped
- 1 1/2 lb boneless pork butt or shoulder trimmed and cut into 1½-inch pieces
- Kosher salt and pepper
- 3 tbsp plain yogurt
- 1 tbsp cider vinegar
- 0.25 cabbage shredded
- 0.25 pineapple cored and cut into ½-inch pieces
- 2 scallions finely chopped
- 1/4 cup fresh cilantro chopped
- Cooked white rice for serving
Nutrition (per serving, estimated)
Estimated based off 15 of 15 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 194 mg
- Iron: 3.85 mg
- Magnesium: 75.2 mg
- Phosphorus: 501 mg
- Potassium: 959 mg
- Zinc: 5.82 mg
Let's Cook
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Step 1.
In a 5- to 6-quart slow cooker, whisk together the soy sauce, 1/4 cup honey, 1 tablespoon lime juice, and Worcestershire sauce; stir in the chopped garlic. Season the pork pieces with 1/4 teaspoon salt and 1/2 teaspoon pepper, then add to the slow cooker and toss to coat. Cover and cook until the pork is tender and easily pulled apart with a fork, 4 to 5 hours on high or 6 to 7 hours on low.
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Step 2.
Fifteen minutes before serving, in a large bowl, whisk together the yogurt, cider vinegar, remaining 2 tablespoons lime juice, remaining 1 tablespoon honey, and a pinch each of salt and pepper. Add the shredded cabbage, pineapple pieces, and chopped scallions, and toss to combine. Fold in the chopped cilantro just before serving.
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Step 3.
Transfer the cooked pork to a bowl and, using two forks, break into smaller pieces. Serve the pork over cooked white rice with the pineapple slaw on the side.
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