In a 6-quart slow cooker or multi-cooker, whisk together soy sauce, Worcestershire sauce, 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. Cover and slow-cook until pork is tender and easily pulled apart with fork, 4 to 5 hours on high or 6 to 7 hours on low (or pressure-cook on high 35 minutes, then use natural release to release pressure).

Step 2

Fifteen minutes before serving, in large bowl, whisk together yogurt, cider vinegar, remaining tablespoon honey and 2 tablespoons lime juice and a pinch each of salt and pepper. Add green onion, cabbage and pineapple and toss. Fold in cilantro just before serving. Transfer pork to bowl and using 2 forks, break into smaller pieces. Serve over rice with pineapple slaw.