Friday, October 26, 2012

Teriyaki Pulled Pork

I needed a fool-proof recipe to break in our new crock pot, so after looking at a few versions of this recipe online, I decided to give it a try. I tweaked a few details for my version and will definitely be making my own teriyaki sauce next time--with a little extra spice!
This recipe is so easy but the results are tasty and complex. The final result is a mound of soft, salty pork, complimented by a slice of sweet pineapple, all enveloped by a toasted bun. You can't go wrong.

Teriyaki Pulled Pork
3 lb pork butt roast
1 onion, roughly chopped
1 (10 oz) bottle teriyaki marinade (not glaze)
1 (8 oz) can pineapple slices
3 cloves garlic, minced
1 Tbl cornstarch

In the morning, place onion in bottom of slow cooker. Cut pork into 3 or 4 large pieces and lay on top of onion. If you bought bone-in pork don't worry about trying to debone the roast. Just drop it in the pot and remember: bones = flavor.
Pour teriyaki sauce over the top. Place the juice from the pineapple can into a measuring cup and add enough water to yield 3/4 cup. Save the pineapple slices for later. Add the water/pineapple juice to the slow cooker along with the garlic. Cover and set on low. Now go to work and let that pork cook down for 8 hours.
After 8 hours, remove pork to a large bowl. Shred with two forks (throw out the bone if there is one).
Combine cornstarch with enough cold water to dissolve it and add this to the juice in the slow cooker. Cover and set heat to high. Let it simmer for 30 minutes, stirring once halfway through. After thirty minutes, return pork to the pot and stir together.
Serve on toasted buns with a pineapple slice. Enjoy!
Leftovers are perfect served over brown rice.

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