That was my dilemma when I stumbled upon this recipe from Six Sisters Stuff. It is still that yummy texture of juicy pulled pork that you get with barbeque, but with a nice flavor twist. They recommended eating it with a slice of pineapple and I wholeheartedly agree. The only real addition I would make is to be sure to toast your buns first. The pulled pork is really juicy and can make your bun soggy if not eaten right away.
Teriyaki Pulled Pork Sandwiches
1 2-3 lb. pork shoulder (boston butt roast)
1 med. onion, diced
1 bottle teriyaki sauce (not marinade)
1 can pineapple slices
1. Spray slow cooker with cooking spray. Place roast in slow cooker. Drain pineapple juice from can and pour over the roast. Add diced onion to the slow cooker. Pour 1/2 c. teriyaki sauce over roast.
2. Cover and cook on low 7-9 hours or on high 5-6 hours.
3. Pull the cooked pork into shreds with two forks. Add in more teriyaki sauce to taste and stir to combine.
4. Serve the pulled pork on toasted buns with a slice of pineapple.
optional other suggessted toppings, provolone cheese, sliced jalapenos, sliced red onion. (I just like it with pineapple or cheese but not both.)
|Note to self: photos taken with my phone do not make the food look as good as it tastes.|