Teriyaki Pulled Pork Sandwiches Recipe
Teriyaki Pulled Pork Sandwiches Recipe photo by Taste of Home
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Teriyaki Pulled Pork Sandwiches Recipe

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The aroma of pork roast slowly cooking in pineapple juice and teriyaki sauce is wonderful when you come home after a busy day!
TOTAL TIME: Prep: 10 min. Cook: 8 hours
MAKES:8 servings
TOTAL TIME: Prep: 10 min. Cook: 8 hours
MAKES: 8 servings


  • 1 boneless pork shoulder butt roast (3 pounds)
  • 2 teaspoons olive oil
  • 1 cup finely chopped onion
  • 1 cup reduced-sodium teriyaki sauce, divided
  • 1/2 cup DOLE® Canned 100% Pineapple Juice
  • 3 tablespoons all-purpose flour
  • 8 whole wheat hamburger buns, split
  • 1 can (20 ounces) sliced pineapple, drained


  1. Cut roast in half. In a large skillet, brown roast in oil; place in a 5-qt. slow cooker. Add the onion, 1/2 cup teriyaki sauce and pineapple juice. Cover and cook on low for 7-9 hours or until meat is tender.
  2. Remove roast; set aside. In a small bowl, combine flour and remaining teriyaki sauce until smooth; stir into cooking juices. Cover and cook on high for 30-40 minutes or until thickened.
  3. Shred meat with two forks; return to the slow cooker and heat through. Spoon 1/2 cup onto each bun; top with a pineapple slice. Yield: 8 servings.
Originally published as Teriyaki Pulled Pork Sandwiches in Weeknight Cooking Made Easy Annual 2005, p187

Blush Wine

Enjoy this recipe with a blush wine such as White Zinfandel or a Rosé.

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colleyho 206481
Reviewed Jan. 27, 2013

"To ensure the meat is not to salty, make sure you are using the low sodium Teriyaki sauce."

colleyho 120338
Reviewed Jan. 27, 2013

"The pork was very flavorful, easy to make. follow this recipe exactly as it's printed and you'll not be disappointed."

Worshipguy 57126
Reviewed Jan. 27, 2012

"I agree with DrDoom77 that it's way too salty for me but beyond that, the flavor was OK."

DrDoom77 56237
Reviewed Jan. 1, 2012

"It's ok, but way too salty for my taste, though the pineapple slices help with that."

ccoe431 56236
Reviewed Sep. 30, 2011

"I used a pork shoulder roast because it was cheaper. It was a little mushy, but I had overcooked it because I was gone longer than expected. I would cook it again!"

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