I put this in the crock pot yesterday and had Keith finish it. So,he shredded the meat and put the teriyaki/flour mixture back in. I came home later and had it. I liked it and I am guessing Jazzy liked it, she had two sandwiches. Keith still likes the BBQ pulled pork sandwiches the best, of all the pork shoulders I've been making. I find them in the clearance meat section for about $5.00 each.
This recipe is from the Taste of Home website.
CATEGORY: Main Dish
METHOD: Slow Cooker
TIME: Prep: 10 min. Cook: 8 hours
• 1 boneless pork shoulder roast (3 pounds), trimmed
• 2 teaspoons olive oil
• 1 cup finely chopped onion
• 1 cup teriyaki sauce, divided
• 1/2 cup unsweetened pineapple juice
• 3 tablespoons all-purpose flour
• 8 whole wheat hamburger buns, split
• 1 can (20 ounces) sliced pineapple, drained
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.
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.
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. Yield: 8 servings.