Contest-Winning Teriyaki Pork Roast Recipe

4.5 31 46
Contest-Winning Teriyaki Pork Roast Recipe
Contest-Winning Teriyaki Pork Roast Recipe photo by Taste of Home
Publisher Photo

Contest-Winning Teriyaki Pork Roast Recipe

Read Reviews
4.5 31 46
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!
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. Cook: 6-1/4 hours
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. Cook: 6-1/4 hours

Ingredients

  • 1 boneless pork shoulder 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

Directions

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.
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: 545 calories, 21g fat (7g saturated fat), 194mg cholesterol, 945mg sodium, 30g carbohydrate (28g sugars, 0 fiber), 56g protein.

  • 1 boneless pork shoulder 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
  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

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Reviews forContest-Winning Teriyaki Pork Roast

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annlindblad User ID: 7743001 269660
Reviewed Jul. 18, 2017

"Delicious... I used two 2.5 lb. pork loin roasts, and they were so tender. Leftovers also delicious, and can be turned into barbecue pulled pork. Very easy... served with applesauce, fresh peas and rice. Hubby raved and asked to have this again.. Guests asked for the recipe..."

MY REVIEW
Judith User ID: 9119658 263941
Reviewed Mar. 26, 2017

"This was a hit with the people I prepared it for. I am a vegetarian so didn't taste it. I bought a very lean pork loin roast from Trader Joe's, 2.17 lbs. Also bought their Honeycrisp Apple Cider for the recipe. After browning the meat well with coconut oil in my Instant Pot, I sauteed chopped garlic and shallots in the pot, then deglazed with the apple cider and low sodium soy sauce. I didn't add any salt or pepper nor the brown sugar. I basted the meat with the sauce then cooked on high pressure for 60 minutes and left it in the pot another half hour. I placed the meat immersed in the juice in the fridge overnight so I could easily lift off any fat (there was little). I did not thicken the sauce. I brought it over this a.m. with TJ's cooked jasmine rice, roasted carrots, and sauteed green beans with shallots. Here's my friend's comment: "It is sooo good cuz not a strong teriyaki taste and not too sweet. SCORE!""

MY REVIEW
bjpalmer User ID: 467168 261081
Reviewed Feb. 9, 2017

"Made this tonight for my husband and me. It was so yummy! Very easy to make and the house smelled wonderful. I followed the recipe exactly as stated, but I don't think it needed the full 6 hours. Mine (about 3.3 lbs) was done in about 5.5 hours or so. Served it with garlic mashed potatoes and green peas. My husband said I should make pork like this every time! The gravy was awesome and good over the potatoes too! Thanks for the recipe! I will make this again and again!"

MY REVIEW
Ingrid User ID: 8993758 259234
Reviewed Jan. 5, 2017 Edited Jan. 15, 2017

"Changed my rating since someone edited my previous review. I deleted it since I don't appreciate someone changing what I wrote. I'm sure this post will be deleted but I just wanted to let people know to be careful what you read on reviews."

MY REVIEW
hamhock32 User ID: 7001222 231324
Reviewed Aug. 16, 2015

"I made this for dinner tonight. Big hit my mom had seconds!!"

MY REVIEW
KarenKeefe User ID: 2062961 168271
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
NoodleNel User ID: 6393598 147475
Reviewed May. 4, 2014

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

MY REVIEW
kassie1 User ID: 1288048 147473
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
[email protected] User ID: 1164962 94704
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
sonyrobin User ID: 1630539 168264
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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