Teryaki Pulled Pork is one of those winner recipes that I (Addie) have put to use so many times since I found it. 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! Oh, and it’s a crock pot meal, so what are you waiting for?! Easy and flavorful; perfect for a weeknight or guests.
In this recipe you make your own super easy teriyaki sauce which means you don’t have to buy the bottled stuff! It’s way yummier and you probably have the things to make it with in your fridge and pantry, and this way you know what you’re eating. I use it on chicken, salmon, my mom’s pork chop recipe (Finally, They Love Pork Chops), and a pork butt or roast (my favorite).
So, on to the delicious recipe!
Begin by putting a 2.5-3 lb. pork butt or shoulder in your crock pot. Season with salt and pepper and set it to low. Low and slow heat will keep it moist and make it fall apart at the end of the day. Somewhere around the 4 hour mark, combine the teriyaki sauce ingredients and add half of the sauce to the roast.
To make the teriyaki sauce, combine the following ingredients:
1/2 c. soy sauce (or Liquid Aminos)
1/3 c. sugar
1/4 c. apple cider vinegar
2 small cloves of minced garlic
1 tsp. fresh, minced ginger (you can buy fresh ginger, use what you need and freeze the rest for later!)
1/4 tsp. pepper
1/2 tsp. sriracha
After using half the sauce on the roast, cover the remaining sauce and put it in the fridge for later.
Close to dinner time, mix in 2 tsp. cornstarch into the refrigerated sauce and add that to the pork. Stir it as it warms up and thickens. Pull the pork apart and let it get all shreddy and delicious, and there it is!
I serve mine with grilled pineapple, Pineapple Coconut Rice and garnished it with black sesame seeds. To make Roasted Baby Bok Choy, wash 1 lb. of baby bok choy leaves and pat dry.
Combine garlic and olive oil and drizzle over the leaves. Season with salt and pepper.
Roast in a 450 degree preheated oven for 8 minutes.
Drizzle with lemon juice.
YUM! I wish this was my dinner tonight!
- 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
- Season the pork with salt and pepper and cook on low in the crock pot for 8 hours.
- Halfway through, combine the teriyaki sauce ingredients and pour half of the sauce over the pork. Put remaining sauce in the fridge for later.
- Before serving (after 8 hours of cook time), combine cornstarch with remaining teriyaki sauce and pour over pork. Stir and allow to thicken.
- Pull pork apart into shreds and serve over Pineapple Coconut Rice and with grilled pineapple.
- Garnish with sesame seeds.
- To make Roasted Baby Bok Choy, wash 1 lb. of baby bok choy leaves and pat dry.
- Combine garlic and olive oil and drizzle over the leaves. Season with salt and pepper.
- Roast in a 450 degree preheated oven for 8 minutes.
- Drizzle with lemon juice.