Contest-Winning Teriyaki Pork Roast Recipe
Contest-Winning Teriyaki Pork Roast Recipe photo by Taste of Home

Contest-Winning Teriyaki Pork Roast Recipe

Publisher Photo
How good is this dish? Well, Debbie Dunaway in Kettering, Ohio says it’s the only kind of meat her two young kids will eat and enjoy—other than hot dogs! It's also incredibly easy to make and simply delicious!
TOTAL TIME: Prep: 10 min. Cook: 6-1/4 hours
MAKES:6-8 servings
TOTAL TIME: Prep: 10 min. Cook: 6-1/4 hours
MAKES: 6-8 servings

Ingredients

  • 1 boneless pork shoulder butt roast (3 to 4 pounds)
  • 1 cup packed brown sugar
  • 1/3 cup unsweetened apple juice
  • 1/3 cup reduced-sodium soy sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons cornstarch
  • 3 tablespoons cold water

Nutritional Facts

1 serving (4 ounces) equals 545 calories, 21 g fat (7 g saturated fat), 194 mg cholesterol, 945 mg sodium, 30 g carbohydrate, trace fiber, 56 g protein.

Directions

  1. Cut roast in half; rub with brown sugar. Place in a 5-qt. slow cooker. Pour apple juice and soy sauce over roast. Sprinkle with salt and pepper. Cover and cook on low for 6 to 8 hours or until meat is tender.
  2. Remove roast; cover and keep warm. Skim fat from cooking juices. Mix cornstarch and water until smooth; stir into juices. Cover and cook on high for 15 minutes or until thickened. Serve with pork. Yield: 6-8 servings.
Originally published as Teriyaki Pork Roast in Simple & Delicious January/February 2007, p33

Nutritional Facts

1 serving (4 ounces) equals 545 calories, 21 g fat (7 g saturated fat), 194 mg cholesterol, 945 mg sodium, 30 g carbohydrate, trace fiber, 56 g protein.

This recipe pairs well with a medium white wine.

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Reviews for Contest-Winning Teriyaki Pork Roast

AVERAGE RATING
   (41)
RATING DISTRIBUTION
5 Star
 (33)
4 Star
 (4)
3 Star
 (3)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 26, 2014

I made this for Sunday dinner. Everyone raved about it! I added peeled sliced carrots the last half of cooking time. Definitely one of our "go to" favorites!

MY REVIEW
Reviewed May. 4, 2014

A big hit with the whole family! So easy to make!

MY REVIEW
Reviewed Jan. 8, 2014

So good! Like other reviewers, I didn't have apple juice on hand so I used 1c unsweetened apple sauce. Added green onion, 2-3 cloves chopped garlic, and 1/2-1T chopped gingerroot to the sauce. At the end, I strained the juices in a mesh strainer and ended up thickening the sauce on the stove because it wasn't happening very fast in the crockpot. Served with brown rice & mixed veggies (blended together). Definitely my go-to recipe for pork roasts.

MY REVIEW
Reviewed Oct. 20, 2013

This is a favorite. I do cook it for the full eight hours. I also use regular Mott's Apple Juice instead of unsweetened. When I remove the roast I do take off an excess fat before covering to rest for the 15 minutes. I then strain the juices into the pan to catch any extra fat and then I boil the liquid with the cornstarch and cold water in a pan on the stove. I shredded the pork after it has set and put it back into the slow cooker and mix the sauce in and serve as pulled pork either plain or on sandwiches. Delicious!

MY REVIEW
Reviewed Oct. 8, 2013

It was very greasy and I even cut some of the fat off the roast. The gravy, however, was very good but I don't think I'll be making this again.

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