While I usually equate slow cooker with winter time, I’ve found a new appreciation for my slow cooker on these busy, warm summer days. Getting back from a day at the pool or a day a work to a nice meal and a cool house does wonders for weeknight ease. I created this Sweet and Sour Pulled Pork with the right mix of tang and salt. Topped with some easy Cumin Coleslaw it’s the perfect summer sandwich and works great for any summer party!
Sweet and Sour Pulled Pork
1 1/2 – 2 lbs pork loin
1/2 C pineapple juice
1/2 C low-sodium soy sauce
2 TBSP rice vinegar
1 tsp garlic powder
1 tsp ground ginger
1 TBSP olive oil
1 C diced pineapple (fresh or canned)
Place pork loin in slow cooker. In a medium-sized mixing bowl, stir together remaining ingredients. Pour over top of slow cooker and cook on low for 6-8 hours. An hour before serving (or whatever time allows, but extra time gives it more time to marinate), shred pork and mix with juice. Set to warm setting.
2 C store-bought coleslaw mix
1/3 C non-fat plain greek yogurt
1 1/2 tsp cumin
1 tsp onion powder
salt and pepper to taste
In bowl, mix yogurt and spices together. Stir in coleslaw and mix until coated. Serve immediately or chill before serving.
Place pork on sandwich buns (King’s Hawaiian or Egg Buns work great) and top with spoonful of slaw.
Check back soon for the Sweet and Sour Cucumber recipe that accompanied this dish!