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Teriyaki Pulled Pork Sandwiches Recipe

Photo by: Taste of Home

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The aroma of pork roast slowly cooking in pineapple juice and teriyaki sauce is a nice way to come home at the end of a busy day!

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8 Servings
Prep: 10 min. Cook: 8 hours

Ingredients

1 boneless pork shoulder roast (3 pounds), trimmed
2 teaspoons Crisco® Extra Virgin Olive Oil or Canola Oil
1 cup finely chopped onion
1 cup teriyaki sauce, divided
1/2 cup unsweetened pineapple juice
3 tablespoons all-purpose flour
8 whole wheat hamburger buns, split
1 can (20 ounces) sliced pineapple, drained

Directions

In a large skillet, brown roast in oil over medium-high heat. Cut in half; place in a 5-qt. slow cooker. Add the onion, 1/2 cup teriyaki sauce and pineapple juice. Cover and cook on low for 7-8 hours or until meat is tender.
Remove roast; set aside. In a small bowl, combine the flour and remaining teriyaki sauce until smooth; stir into cooking juices. Cover and cook on high for 30-40 minutes or until thickened.
Shred meat with two forks; return to the slow cooker and heat through. Spoon 1/2 cup onto each bun; top with a slice of pineapple. Yield: 8 servings.

Nutritional Analysis: 1/2 cup meat mixture on a bun equals 398 calories, 14 g fat (4 g saturated fat), 70 mg cholesterol, 1,491 mg sodium, 41 g carbohydrate, 4 g fiber, 26 g protein.

Teriyaki Pulled Pork Sandwiches published in Weeknight Cooking Made Easy Annual 2005, p187

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