Teriyaki Pulled Pork Sandwiches |
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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 8 |
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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 (20 ounce) can sliced pineapple, drained |
Directions:
1. In a large skillet, brown roast in oil over medium-high heat. Cut in half; place in a 5-qt. slow cooker. Add the onion, 1/2 cup teriyaki sauce and pineapple juice. Cover and cook on low for 7-8 hours or until meat is tender.
2. Remove roast; set aside. In a small bowl, combine the flour and remaining teriyaki sauce until smooth; stir into cooking juices. Cover and cook on high for 30-40 minutes or until thickened.
3. Shred meat with two forks; return to the slow cooker and heat through. Spoon 1/2 cup onto each bun; top with a slice of pineapple.
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