Recipe of the Week

Recipe of the Week
Teriyaki Pulled Pork Sandwiches

Ingredients

  • 1 boneless pork shoulder butt roast (3 lbs.)
  • 2 teaspoons olive oil
  • 1 cup finely chopped onion
  • 1 cup teriyaki sauce, divided
  • ½ cup unsweetened pineapple juice
  • 3 T all-purpose flour
  • 8 whole wheat hamburger buns, split
  • 1 can (20 oz.) sliced pineapple, drained

Directions

  • Cut roast in half. In a large skillet, brown roast in oil; place in a 5-qt. slow cooker. Add the onion, ½ 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 ½ cup onto each bun; top with a pineapple slice.

Yield: 8 servings.

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