Add a fruity twist to this sweet and sour slow cooker meal.
low-sodium soy sauce
plus 1 tablespoon honey
fresh lime juice
large clove garlic, finely chopped
boneless pork butt or shoulder, trimmed and cut into 1 1/2-inch pieces
scallions, finely chopped
small head cabbage, shredded (about 3 cups)
pineapple, cored and cut into 1/2-inch pieces
fresh cilantro, chopped
Cooked white rice, for serving
- In a 6-quart slow cooker, whisk together soy sauce, Worcestershire, 1/4 cup honey, and 1 tablespoon lime juice; stir in garlic. Season pork with 1/4 teaspoon salt and 1/2 teaspoon pepper. Add to slow cooker and toss to coat. Cook, covered, until pork is tender and easily pulls apart with a fork, 6 to 7 hours on low or 4 to 5 hours on high.
- Fifteen minutes before serving, in a large bowl, whisk together yogurt, cider vinegar, remaining 2 tablespon lime juice and 1 tablespoon honey, and pinch each salt and pepper. Add scallions, cabbage, and pineapple and toss. Fold in cilantro just before serving. Transfer pork to a bowl and, using two forks, break into smaller pieces. Serve over rice with pineapple slaw.
Tools you'll need: Slow Cooker ($35, )
PER SERVING 375 CALORIES, 10.5 G FAT (3.5 G SATURATED), 35 G PROTEIN, 895 MG SODIUM, 36 G CARB, 2 G FIBER