Hawaiian Pineapple Pork Bowl
This summer, our family took a two-week-long trip to Hawaii to celebrate my parent’s 35th anniversary. While in Hawaii, I loved trying all of the fresh fruit and Asian-inspired foods that you can’t normally get on the Mainland. One of my favorites was the Kalua Egg Rolls from The Hideout in Waikiki, located at The Laylow hotel, where we stayed while in Honolulu. They were filled with Kalua pork, pineapple jam, and island coleslaw. This is my healthier and easier to make version of those egg rolls, but if you’re ever in Waikiki, definitely try the original.
Recipe
This recipe makes 5-6 servings of pork. If not using all of it, you can freeze it for 1-2 months.
Ingredients
1-2lb pork shoulder
12oz pineapple juice
2 tsp garlic powder
Shredded Cabbage
Avocado
Diced fresh pineapple
Add pork, pineapple juice and garlic powder to a slow cooker. Cook on low for 7-8 hours until pork shreds easily. When ready to serve, add pork, cabbage, avocado and pineapple to bowl.
Optional: Caramelize the pineapple by cooking in a covered saucepan with 1/2 cup of water over medium heat. Stirring often, cook until water has evaporated and pineapple begins to caramelize.
Optional: Instead of adding fresh cabbage and avocado to the bowl, you could also use your favorite coleslaw.
