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You’re Going to Love This Teriyaki Pulled Pork Sandwiches Recipe


You’re Going to Love This Teriyaki Pulled Pork Sandwiches Recipe

These sweet and sour pork sandwiches will make your mouth water for seconds. This recipe is great for a summer picnic. Pulled pork sandwiches are easy to make in a slow cooker. The use of a slow cooker is key to making the meat as tender as possible.

Onion, teriyaki sauce, and pineapple help this recipe truly burst with flavor. This recipe will need to cook on low for seven to nine hours, so it's a perfect recipe to cook overnight or while you're away at work. One of the great things about a slow cooker is that it allows you to have dinner ready when you get home, without any extra effort on your part.

Being able to sit down after a busy day without having to worry about cooking dinner is always a nice feeling. It gives you more time to spend with family, or relaxing on your own. If you're planning on taking this teriyaki pulled pork to a picnic, cooking it overnight will give you a free morning to do whatever else you may need to.

The steps to this recipe are very simple and straight-forward. Most slow cooker recipes are beginner-friendly, and this one is certainly no exception. We hope you find these teriyaki pulled pork sandwiches as flavorful and amazing as we do!

Teriyaki Pulled Pork Sandwiches


3 pound boneless pork shoulder roast
2 teaspoons olive oil
1 cup finely chopped onion
1 cup teriyaki sauce, divided
½ cup unsweetened pineapple juice
3 tablespoons all-purpose flour
8 hamburger buns, split and toasted, if desired
1 (20 ounce) can sliced pineapple, drained


1. Cut roast in half and place in a greased 5 quart slow cooker.

2. Add the onion, ½ cup teriyaki sauce and pineapple juice.

3. Cover and cook on low for 7-9 hours or until meat is tender.

4. Remove roast; set aside. In a small bowl, combine flour and remaining teriyaki sauce until smooth; stir into cooking juices.

5. Cover and cook on high for 30-40 minutes or until thickened.

6. Shred meat with two forks; return to the slow cooker and heat through. Spoon ½ cup onto each bun; top with a pineapple slice.

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