In the summertime, I am all about quick and easy meals. My husband and I love these Grilled Teriyaki Chicken Sandwiches, but I wanted to just throw something in the crock pot and let it slow cook all day. I had a pork roast in the fridge and decided to try an experimental meal (which always make my husband nervous!). Anyway, it turned out AWESOME! We will be making this many times this summer!
1 bottle teriyaki sauce (I prefer Kikkoman Teriyaki Baste and Glaze sauce)
1 (20 oz) can pineapple slices, undrained
Optional toppings: provolone cheese slices, jalapenos, red onion slices
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.
This is my favorite kind of teriyaki sauce to use for this recipe . . . it’s thick and has a great flavor. You can use any sauce you want, just make sure that you don’t buy teriyaki marinade, which will be really thin and usually have a lot more sodium in it (which can make your pork really salty tasting). They are not compensating me to say that . . . I just really like their sauce! 🙂
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.
This is how my husband likes to build his sandwich . . . the jalapenos and pineapple make a great combo!