Crock Pot Teriyaki Pulled Pork Recipes

SLOW COOKER TERIYAKI PORK TENDERLOIN

Steps:

• Heat the olive oil in a skillet over medium-high heat. Brown tenderloins on all sides, about 10 minutes. Meanwhile, mix together teriyaki sauce, chicken broth, and brown sugar in a bowl. Stir in garlic, red chile pepper, onion, and black pepper.
• Put browned tenderloins into slow cooker, cover with the teriyaki sauce mixture. Cook on Low for about 4 hours, turning 2 to 3 times during the cooking time to ensure even doneness. Internal temperature in the tenderloin should reach 180 degrees F (82 degrees C).
• Remove tenderloins from the slow cooker and let rest for 5 minutes before slicing. If desired, spoon liquid over slices when serving.

TERIYAKI PULLED PORK

Steps:

• Preheat the oven to 275 degrees F (135 degrees C).
• Heat oil in a Dutch oven over medium-high heat. Sprinkle roast on both sides with seasoned salt. Place into the hot oil and brown for 2 to 3 minutes per side. Add garlic and saute just until slightly browned, about 1 minute. Remove from the heat and drain excess oil.
• Mix teriyaki sauce, marmalade, and water together in a small bowl; pour over browned roast. Cover with the lid.
• Bake in the preheated oven until roast is fork-tender, 2 to 3 hours. Shred roast with 2 forks and pour teriyaki juices over.

TERIYAKI PULLED PORK SANDWICHES

Steps:

• Cut roast in half. In a large skillet, brown roast in oil; place in a 5-qt. slow cooker. Add the onion, 1/2 cup teriyaki sauce and pineapple juice. Cover and cook on low for 7-9 hours or until meat is tender., Remove roast; set aside. In a small bowl, combine flour and remaining teriyaki sauce until smooth; stir into cooking juices. Cover and cook on high for 30-40 minutes or until thickened., Shred meat with two forks; return to the slow cooker and heat through. Spoon 1/2 cup onto each bun; top with a pineapple slice.

CROCK POT TERIYAKI PORK TENDERLOIN

Steps:

• Mix together teriyaki sauce, chicken broth, and brown sugar in a bowl. Stir in garlic, red chile pepper, and black pepper.
• Place tenderloins into the slow cooker, cover with the teriyaki sauce mixture.
• Cook on High for about 4 hours or low for 8 hours.
• Use a pair of tongs to shredded the pork in the slower cooker. The meat should easily tear apart with a fork.
• Pressure Cooker Instructions - Cook on manual for 30 to 35 minutes. When the time is up do a quick release and shred the pork.
• Serving size: 3/4 cup.

SLOW COOKER TERIYAKI PULLED PORK

Steps:

• In the bowl of a slow cooker, whisk together the rice vinegar, water, soy sauce, honey, canola oil, ginger and garlic.
• Add the pork tenderloins and turn to coat with the sauce.
• Cook on LOW for 6 to 8 hours, or until the pork is very tender and falls apart when pulled with a fork.
• Transfer the pork to a cutting board. Shred, using two forks or your fingers (if cool enough).
• Pour the sauce into a small saucepan. In a small bowl, whisk together the cornstarch and water, then add to the sauce.
• Bring the sauce to a boil over medium heat, whisking frequently. Cook until the sauce is slightly thickened, 7 to 8 minutes.
• Return the pork to the slow cooker to keep warm and toss with sauce.
• Serve over rice or on whole wheat hamburger buns. Garnish with sesame seeds and green onions, if desired.

TERIYAKI PORK ROAST (CROCK-POT)

Steps:

• Cut roast in half; rub with brown sugar. Place in a 5-qt. slow cooker.
• Mix together apple juice and soy sauce (and garlic and ginger if using) and pour over roast.
• Sprinkle with salt and pepper.
• Cover and cook on low for 6 to 6-1/2 hours or until meat is tender.
• Remove roast; cover and let stand for 15 minutes.
• Meanwhile, strain cooking juices and return to slow cooker. Increase temp to high.
• Combine cornstarch and cold water until smooth; gradually stir into juices in slow cooker.
• Cover and cook on high for 15 minutes or until thickened.
• Slice pork; serve with gravy.

CROCK POT TERIYAKI PULLED PORK

Steps:

• Place pork roast in a 6-quart slow cooker.
• Add remaining ingredients.
• Cover and cook on LOW for 8 to 10 hours or in HIGH for 5 to 6 hours.
• Shred pork with 2 forks.

TERIYAKI PULLED PORK IN THE SLOW COOKER

Steps:

• 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.

SLOW COOKER TERIYAKI PULLED PORK

Steps:

• Place pork butt in the bottom of a slow cooker and turn heat to High.
• Whisk teriyaki sauce, vinegar, pineapple juice, garlic, pepper, and red pepper flakes together in a bowl. Pour sauce over the pork. Cook on High for 9 hours.
• Transfer pork to a large baking pan and let sit for 20 minutes. Shred the pork using 2 forks. Ladle in some of the cooking liquid if pork is too dry.

CROCK-POT PULLED PORK RECIPE

Steps:

• Trim any excess fat from the pork butt (or shoulder) roast and place in the bottom of a 6 quart or larger slow cooker.
• In a medium mixing bowl, whisk together the pineapple juice, 1 cup of the barbecue sauce, minced onion and garlic.
• Pour sauce mixture evenly over the top of the pork roast.
• Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours.
• Remove roast from slow cooker and place in a large bowl or baking dish and shred the meat with two forks, removing and discarding any large fatty bits if necessary.
• Drain off the cooking liquid in the slow cooker and discard.
• Add shredded pork back into the slow cooker and add the remaining 1 cup of barbecue sauce. Toss to coat the pulled pork into the sauce.
• Recover slow cooker and allow to cook on LOW for 30 minutes to allow the pork to heat back up in the sauce.
• Serve pulled pork on your favorite buns or rolls or use in other dishes as needed.

SLOW-COOKER PULLED PORK

Steps:

• In small bowl, stir together paprika, salt, garlic powder and brown sugar.
• Spray 5- to 6-quart slow cooker with cooking spray. Rub paprika mixture on pork to cover completely. Place pork in slow cooker. Pour water around pork.
• Cover; cook on Low heat setting 7 to 8 hours or High heat setting 3 to 4 hours, until extremely tender.
• Transfer pork to cutting board. Let rest until cool enough to handle. Use 2 forks to shred pork.
• Discard liquid in slow cooker. Wipe out slow cooker. Spray slow cooker with cooking spray. Return shredded pork to slow cooker; stir in barbecue sauce until well mixed. Cover; cook on High heat setting 10 to 15 minutes or until hot.

SLOW COOKER TERIYAKI PULLED PORK SANDWICHES RECIPE

Steps:

• Spray slow cooker with non-stick cooking spray.
• Place roast in slow cooker.
• Open can of pineapple slices and drain juice INTO the slow cooker over the roast. Pour 1/2 CUP of the teriyaki sauce (save the rest for later) over the roast. Sprinkle the onions over the top of the roast.
• Cover and cook on low for 7-9 hours (or on high for 5-6 hours). Shred the pork with two forks when finished cooking.
• Pour the rest of the teriyaki sauce over the shredded meat (add as little or as much as you want for flavor). Spoon meat onto each bun and top with a pineapple slice and other toppings as wanted.

SLOW COOKER PINEAPPLE-TERIYAKI PORK CHOPS

Steps:

• Heat oil in a skillet over medium-high heat. Add pork chops and brown for about 3 minutes. Transfer chops to a slow cooker.
• Combine pineapple juice, teriyaki sauce, rosemary, garlic powder, salt, and pepper in a bowl. Pour over pork chops.
• Cover and cook on Low, 4 to 5 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).