Teriyaki Pork Sandwiches

The recipe Teriyaki Pork Sandwiches is ready in about 8 hours and 30 minutes and is definitely an outstanding dairy free option for lovers of Japanese food. This recipe serves 8. This main course has 467 calories, 40g of protein, and 12g of fat per serving. For $1.93 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. A mixture of pork butt, teriyaki sauce, pineapple, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 492 people have tried and liked this recipe. It is brought to you by Budget Bytes. Overall, this recipe earns a super spoonacular score of 95%. Similar recipes include Teriyaki Pork Sandwiches, Teriyaki Pulled Pork Sandwiches, and Teriyaki Sandwiches.

Servings: 8

Preparation duration: 30 minutes

Cooking duration: 480 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Slice the onion and place it in the bottom of your slow cooker.Remove the pork roast from its wrapper and remove any netting surrounding the meat (if any). Cut the pork roast into a few large chunks and place in a single layer in the slow cooker. If desired, trim fat from the pork roast before placing in the slow cooker.Pour one cup of teriyaki sauce over the pork roast. Pour the juice from the can of pineapple into the slow cooker as well. Save the pineapple slices to top the sandwiches later. If using fresh ginger (I had some on hand so I added it just for fun), peel and grate it into the slow cooker.Cover the slow cooker and turn on high heat for two hours then reduce to low heat for another 4 hours. If you do not have a programmable slow cooker or are not home to adjust the heat, set the slow cooker on low for 8 hours.Carefully remove the lid after 6-8 hours and remove the pork chunks. They should fall apart and shred easily with a fork. Stir 3 Tbsp of flour into a half cup of water then whisk into the juices left in the slow cooker. Set the heat to high, put the lid on and let it simmer for 30 minutes. Stir once half way through.The juices should have thickened after adding the flour and simmering. Return the shredded meat to the pot and stir into the teriyaki gravy. Serve 1 cup of meat and gravy over a toasted bun with a pineapple slice on top!

 

Step by step:

1. Slice the onion and place it in the bottom of your slow cooker.

2. Remove the pork roast from its wrapper and remove any netting surrounding the meat (if any).

3. Cut the pork roast into a few large chunks and place in a single layer in the slow cooker. If desired, trim fat from the pork roast before placing in the slow cooker.

4. Pour one cup of teriyaki sauce over the pork roast.

5. Pour the juice from the can of pineapple into the slow cooker as well. Save the pineapple slices to top the sandwiches later. If using fresh ginger (I had some on hand so I added it just for fun), peel and grate it into the slow cooker.Cover the slow cooker and turn on high heat for two hours then reduce to low heat for another 4 hours. If you do not have a programmable slow cooker or are not home to adjust the heat, set the slow cooker on low for 8 hours.Carefully remove the lid after 6-8 hours and remove the pork chunks. They should fall apart and shred easily with a fork. Stir 3 Tbsp of flour into a half cup of water then whisk into the juices left in the slow cooker. Set the heat to high, put the lid on and let it simmer for 30 minutes. Stir once half way through.The juices should have thickened after adding the flour and simmering. Return the shredded meat to the pot and stir into the teriyaki gravy.

6. Serve 1 cup of meat and gravy over a toasted bun with a pineapple slice on top!

Nutrition Information:

covered percent of daily need