Teriyaki Pulled Pork in the Slow Cooker


  • 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
  • Directions

  • Step 1

    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.


  • Step 2

    Bring sauce to a boil. Reduce heat and simmer to slightly thicken, stirring occasionally, 3 to 4 minutes. Remove teriyaki sauce from heat.

  • Step 3

    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.

  • Step 4

    Remove the pork from the cooker and let rest for 5 minutes before shredding with 2 forks.

  • Step 5

    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.

  • Cook's Note:

    If you are making the teriyaki sauce in advance, store in the refrigerator.

    Cooking time will depend on the size of the pork roast.

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