Hawaiian Kalua Pork Salad

1. For passion fruit vinaigrette: in blender, combine all ingredients except oil; blend on high speed until well combined. Slowly add oil to emulsify. Set aside.
2. Prepare pork butt: Preheat oven to 300 F. Season pork with salt and pepper. Saute pork in braising pan until caramelized on all sides. Add garlic cloves and apple cider; bring to simmer. Cover and bake at 300 F until tender, about 2 to 3 hours.
3. Remove meat from cooking liquid and cool. Pull meat into large shreds and place in large bowl. Stir together teriyaki sauce and coffee flavored liqueur; toss with pulled pork.
4. Prepare fresh pineapple: Cut each pineapple slice in half and grill on char broiler, about 30 seconds on each side. Cut each half into 2 or 3 wedges.
5. To plate, place 3 ounces cabbage mix on bottom of plate. Arrange 4 ounces pork, one quarter sliced mango, and 2 or 3 charred pineapple wedges on top. Scatter 1 ounce shredded coconut over salad and drizzle with 2 ounces of passion fruit vinaigrette.

Recipe courtesy of National Mango Board