My mother-in-law makes a wonderful and simple salad.
| Prep Time: | 10 mins |
| Cook Time: | 6 hrs 15 mins |
| Additional Time: | 5 mins |
| Total Time: | 6 hrs 30 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- ¾ cup reduced-sodium soy sauce
- ¼ cup chicken broth
- ¼ cup pineapple juice
- 3 tablespoons brown sugar
- 3 tablespoons dry sherry
- 1 tablespoon honey
- 2 teaspoons minced garlic
- 1 teaspoon sesame oil
- 1 teaspoon minced fresh ginger
- ½ teaspoon red pepper flakes, or more to taste
- ¼ cup cold water
- 3 teaspoons cornstarch
- 2 ½ pounds pork shoulder roast
- 1 teaspoon sesame seeds
Instructions
- Combine soy sauce, chicken broth, pineapple juice, brown sugar, sherry, honey, garlic, sesame oil, ginger, and red pepper flakes in a saucepan over medium heat. Whisk the cold water and cornstarch in a small bowl until you have a thin slurry, and add to the saucepan, stirring to incorporate.
- Bring sauce to a boil. Reduce heat and simmer to slightly thicken, stirring occasionally, 3 to 4 minutes. Remove teriyaki sauce from heat.
- Place pork roast in a slow cooker and pour teriyaki sauce over the top. Cook on Low until the pork is tender and falls apart when pulled with a fork, 6 to 8 hours.
- Remove the pork from the cooker and let rest for 5 minutes before shredding with 2 forks.
- Return the shredded meat to the pot, mix with the sauce, and let it warm up for about 5 minutes. Sprinkle with sesame seeds and serve.
- If you are making the teriyaki sauce in advance, store in the refrigerator.
- Cooking time will depend on the size of the pork roast.
Nutrition Facts
| Calories | 259 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 71 mg |
| Dietary Fiber | 0 g |
| Protein | 26 g |
| Saturated Fat | 3 g |
| Sodium | 1208 mg |
| Sugars | 11 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
This is a very tasty, easy recipe. I served it over rice but it would make a great sandwich.I did add chunks of pineapple with sauteed onion and celery right before serving.
Very good and very easy. Served it to my wife and mother-in-law. Both very accustomed Asian style cooking. I got 2 thumbs up! And there were plenty of leftovers. I know what’s for lunch today!
Excellent! I followed the recipe almost exactly, the only change I made is I didn’t use sherry (don’t have it on hand), I added a little extra pineapple juice. I also tossed in the chunks of pineapple from the can I took the juice from, but didn’t end up eating the pineapple. The pork was perfectly tender after 7 1/2 hours on low, it shredded beautifully, without effort. Wonderful flavor!!
Delicious and flavorfull