Kona Pork with Pineapple Slaw

Kona Pork with Pineapple Slaw


  • 4 bone in pork chops
  • ½ cup Plain Fat Free Greek Yogurt
  • 3¼ inch slices fresh ginger
  • 4 cloves garlic, minced
  • 2 cup green cabbage, chopped
  • ¼ cup green onion, chopped
  • 1 TSP Ground Ginger
  • 6 oz guava juice
  • 8 King Hawaiian Rolls
  • 1 TBSP Onion Powder
  • ½ TSP Pepper
  • ½ cup fresh pineapple, diced
  • 6 oz pineapple juice
  • 2 TBSP Rice Wine Vinegar
  • 1 TSP Salt
  • 2 TBSP Soy Sauce


  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!

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