Teriyaki Pulled Pork Sandwiches

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1 (3 lbs) boneless pork shoulder roast, trimmed
2 tsp olive oil
1/3 cup finely chopped onion
1 cup Teriyaki sauce
1/2 cup pineapple juice
3 tbsp all-purpose flour
8 whole wheat hamburger buns, split
1 (20 ounce) can sliced pineapple, drained

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, half the Teriyaki Sauce and pineapple juice. Cover and cook on low (150 degrees Fahrenheit) for 8-10 hours or until meat is tender.

Remove roast; set aside. In a small sauce pot, combine the flour and remaining Teriyaki Sauce until smooth; add some cooking juices. Cook over stove-top on medium-high 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 slice of pineapple.
 
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