Teriyaki Pulled Pork
Prep time
Cook time
Total time
Pork and pineapple is just a winning combination, and with the addition of Pineapple Coconut Rice, and lemon and garlic roasted baby bok choy on the side, it's pretty hard to beat An easy crock pot meal for a weeknight or guests!
Recipe type: Dinner
Serves: 6 servings
Grocery List
  • 2.5-3 lb. pork butt or shoulder roast
  • salt and pepper
  • Teriyaki Sauce:
  • ½ c. soy sauce
  • ⅓ c. sugar
  • ¼ c. apple cider vinegar
  • 2 small cloves of garlic
  • 1 tsp. fresh ginger
  • ¼ tsp. pepper
  • ½ tsp. sriracha
  • Pineapple rings to grill
  • 2 tsp. cornstarch
  • Roasted Baby Bok Choy:
  • 1 lb. Baby Bok Choy (washed and patted dry)
  • Salt and pepper
  • 2 cloves garlic
  • Olive oil
  • lemon juice
Here's how...
  1. Season the pork with salt and pepper and cook on low in the crock pot for 8 hours.
  2. Halfway through, combine the teriyaki sauce ingredients and pour half of the sauce over the pork. Put remaining sauce in the fridge for later.
  3. Before serving (after 8 hours of cook time), combine cornstarch with remaining teriyaki sauce and pour over pork. Stir and allow to thicken.
  4. Pull pork apart into shreds and serve over Pineapple Coconut Rice and with grilled pineapple.
  5. Garnish with sesame seeds.
  6. To make Roasted Baby Bok Choy, wash 1 lb. of baby bok choy leaves and pat dry.
  7. Combine garlic and olive oil and drizzle over the leaves. Season with salt and pepper.
  8. Roast in a 450 degree preheated oven for 8 minutes.
  9. Drizzle with lemon juice.
Recipe by That Which Nourishes at http://www.thatwhichnourishes.com/teriyaki-pulled-pork-and-roasted-baby-bok-choy/