Taste of Home
Teriyaki Pulled Pork Sandwiches
TOTAL TIME: Prep: 10 min. Cook: 8 hours
YIELD: 8 servings.
The aroma of pork roast slowly cooking in pineapple juice and teriyaki sauce is wonderful when you come home after a busy day!
Ingredients
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1 boneless pork shoulder butt roast (3 pounds)
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2 teaspoons olive oil
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1 cup finely chopped onion
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1 cup reduced-sodium teriyaki sauce, divided
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1/2 cup unsweetened pineapple juice
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3 tablespoons all-purpose flour
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8 whole wheat hamburger buns, split
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1 can (20 ounces) sliced pineapple, drained
Directions
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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.
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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.
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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.
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