Teriyaki Pulled Pork Sandwiches Recipe

By traciesparks

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!

Ingredients

• 1 boneless pork shoulder butt roast (3 pounds)
• 2 teaspoons olive 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

Preparation

Step 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.

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.

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.

Nutrition Facts: 1 pork sandwich equals 494 calories, 20 g fat (7 g saturated fat), 101 mg cholesterol, 1,537 mg sodium, 41 g carbohydrate, 4 g fiber, 35 g protein.

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