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Teriyaki Pulled Pork Sandwiches

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“tasteofhome.com”
READY IN:
8hrs 15mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 1 boneless pork shoulder butt roast (3 pounds)
  • 2 teaspoons olive oil
  • 1 cup finely chopped onion
  • 1 cup teriyaki sauce, divided
  • 12 cup unsweetened pineapple juice
  • 3 tablespoons all-purpose flour
  • 8 whole wheat hamburger buns, split
  • 1 (20 ounce) cansliced pineapple, drained

Directions

  1. In a large skillet, brown roast in oil over medium-high heat. Cut in half; place in a 5-qt. slow cooker. Add the onion, 1/2 cup teriyaki sauce and pineapple juice. Cover and cook on low for 7-8 hours or until meat is tender.
  2. Remove roast; set aside. In a small bowl, combine the flour and remaining teriyaki sauce until smooth; stir into cooking juices. Cover and cook on high for 30-40 minutes or until thickened.
  3. Shred meat with two forks; return to the slow cooker and heat through. Spoon 1/2 cup onto each bun; top with a slice of pineapple.

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