Rice bowls are so easy and so yummy. You can make them tons of different ways and use all sorts of flavor combinations. They are also awesome for slow cooked meats – because you can just put the meats in the cooker in the morning and make a pot of rice in the evening. Sweet Lime Pork w/ Pineapple Slaw is a fresh and bright topping to any rice bowl.
I like to use the greek yogurt because it gives a nice creamy tang to the slaw. It doesn’t overpower the other flavors in the dressing either. I think it’s important to use fresh pineapple for the slaw. You want it to have the crunch and sweetness not the soft stuff that comes out of a can. If you don’t have access – the can will do in a pinch just try to find the “in it’s own juices” variety and still drain it well.
Slow cooking is not for everyone I realize, but if you haven’t tried it you really should. If you are new to slow cooking, don’t run out and buy the super expensive fancy one with all the buttons. Mine doesn’t even have buttons – just a dial for off, warm, low and high. No lights, no bells, no whistles! Here is the one I have! They don’t have to be fancy to work. And the art of slow cooking is truly simple – you make sure there is enough moisture to sustain the prolonged cook time and you make sure the flavors are bold going in because they will be a little subdued coming out.
Now Let’s Get Cookin’!
Sweet Lime Pork w/ Pineapple Slaw
- Slow Cooker
- 2 cups Long Grain Rice
- 1 qt Chicken Broth
For the Pork
- 2 lb Pork roast, butt or shoulder
- ½ cup Honey
- ¼ cup Lime Juice
- 1 tbsp Sriracha Sauce
- ¼ cup Coco Aminos
- 3 Garlic Cloves minced
- 1 tsp Salt
- 1 tsp Pepper
For the Slaw
- ½ cup Plain Yogurt
- 2 tbsp Apple Cider Vinegar
- ¼ cup Honey
- ¼ cup Lime Juice
- 2 Scallions chopped
- ½ Cabbage Head shredded
- 1 cup Fresh Pineapple in ½in pieces
- ½ cup Cilantro chopped, divided
- Place pork into slow cooker. Combine remaining ingredients for pork in a small bowl and then pour over pork. Secure lid and cook for 6 hours on low or 4 hours on high.
- In last 30 minutes of cook time, remove pork from cooker to a bowl. Shred with two forks and return to slow cooker. Toss to coat and replace lid for remaining cook time.
- In a saucepan over medium heat add rice and chicken broth. Cover with lid and cook for 20 minutes. At end of cook time, remove from heat but do not remove lid until ready to serve.
- In a small combine yogurt, vinegar, lime juice and half of cilantro. In a larger bowl, combine cabbage, scallions and pineapple. Add yogurt sauce and toss to coat.
- Place a portion of rice in a shallow bowl. Add shredded pork on one half. Top with Pineapple slaw and sprinkle with remaining cilantro.
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
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