Slow Cooker Teriyaki Pulled Pork

5 stars average

Slow Cooker Teriyaki Pulled Pork

Pork shoulder is slowly cooked in a sweet and tangy Asian teriyaki sauce under tender and fork-tender. Perfect for serving over rice, wraps, or on salads.

Course Main Dish

Cuisine American, Asian

Diet Gluten Free

Prep Time 5

Cook Time 4 20

Total Time 4 25

Servings

Calories 262kcal

Author Liz Della Croce

Equipment

Slow Cooker

Ingredients

4 pounds boneless pork shoulder
kosher salt
pepper

Asian Teriyaki Sauce

½ cup pineapple juice
1 cup low-sodium chicken broth
¼ cup soy sauce or tamari to keep gluten free
¼ cup Nakano Natural Rice Vinegar or lime juice
¼ cup tomato paste
2 tablespoons minced ginger
2 tablespoons hoisin sauce
1 tablespoon chili garlic paste optional
1 teaspoon sesame oil
1 teaspoon Chinese five-spice powder

Instructions

Whisk together all of the Asian Teriyaki Sauce ingredients in the slow cooker insert (pineapple juice through Chinese five-spice powder.)
Place pork shoulder in the slow cooker and sprinkle liberally with salt and pepper then spoon a bit of the sauce on top to coat. Cook on high for 4 hours, with the fat side facing up.
Remove the cooked pork from the slow cooker and let cool 10 minutes before shredding with two forks.
Place a fine mesh strainer over a large liquid measuring cup and strain the leftover liquid from the slow cooker, carefully removing any solids. To remove the fat, chill liquid in an ice bath for 30 minutes until the fat solidifies. Toss the fat then pour the remaining liquid back over the shredded pork. Warm the pork before serving.

Nutrition