Kona Pork with Pineapple Slaw

• 4 whole Bone-in Pork Chops
• 6 ounces, fluid Pineapple Juice
• 6 ounces, fluid Guava Juice
• 3 slices Ginger 1/4 Inch Thick
• 3 cloves Garlic, Peeled
• 1 Tablespoon Onion Powder
• 1 teaspoon Ground Ginger
• 1 teaspoon Pepper
• 1 teaspoon Salt
• 2 Tablespoons Soy Sauce
• 2 Tablespoons Rice Wine Vinegar
• 2 Tablespoons Brown Sugar
• 2 cups Green Cabbage Chopped
• 1/2 cups Fresh Pineapple, Diced
• 1/2 cups Plain Nonfat Greek Yogurt
• 1/2 teaspoons Pepper
• 1/4 cups Green Onion, Chopped
• 8 whole King Hawaiian Rolls

1. 1.
2. Place pork chops in a slow cooker.
3. Add the remaining ingredients for the pork and combine.
4. Place lid on top and cook on low for 8 hours.
5. Remove pork from the crockpot with tongs.
6. Place it on a cutting board and shred with forks.
7. Strain out any large chunks from the sauce.
8. Add the soy sauce, rice wine vinegar and brown sugar into the pot.
9. Place lid back on and turn slow cooker to high.
10. Let the sauce simmer for 15 minutes.
11. When done, place shredded pork back in sauce and turn slow cooker off.
12. 2.
13. Make the slaw.
14. In a medium bowl, add chopped cabbage and diced pineapple and mix together.
15. Add Greek yogurt, pepper and green onion.
16. Mix until evenly distributed.
17. Refrigerate until ready to serve.
18. 3.
19. To serve, place some pork on King Hawaiian buns, making sure to let excess sauce drip off before placing pork on the bun.
20. Top with some slaw and the top bun.
21. Serve with some rice on the side.
22. Enjoy!

chops, pineapple juice, guava juice, ginger, garlic, onion powder, ground ginger, pepper, salt, soy sauce, rice, brown sugar, green cabbage, fresh pineapple, yogurt, pepper, green onion, hawaiian rolls

Taken from tastykitchen.com/recipes/main-courses/kona-pork-with-pineapple-slaw/ (may not work)