Recipe: Teriyaki Pork Sandwiches

Ingredients

Slice the onion and place it in the bottom of the slow cooker.
Remove the pork roast from its wrapper and cut it into large chunks, placing them in a single layer in the slow cooker.
Pour the teriyaki sauce and the juice from the pineapple can over the pork.
If using, peel and grate the ginger into the slow cooker.
Cover and cook on high for 2 hours, then reduce to low for 4 hours, or cook on low for 8 hours.
After cooking, remove the pork chunks and shred them with a fork.
Make a slurry with flour and water, whisk it into the juices in the slow cooker, and simmer for 30 minutes.
Return the shredded pork to the pot and mix it with the teriyaki gravy.
Serve the meat and gravy on toasted buns topped with pineapple slices.

Servings

Calories

545

Total fat

23g

Total carbohydrates

44g

Total protein

38g

Sodium

1737mg

Cholesterol

0mg