A few weeks ago I got this flyer in the mail - one of those "join our book club and get thirty two books for fifty cents plus shipping!" kinds of things. This one is for cookbooks, presumably because I subscribed to the Rachel Ray magazine a while back.
Leafing through the book, I realize just how much money I wasted BUYING books. We've been going to the library recently, and since cookbooks can be so hit-and-miss, I decided to borrow them, try some recipes out, and if I really end up loving it, I can go buy it.
Anyway, I digress. This leaflet thing had ONE sample recipe in it, from the Taste of Home - The NEW Slow Cooker book. Well the picture looked delicious (they always do) and it was pretty simple (the slow cooker recipes usually are), so I decided to give it a try.
Finally got the gusto to get it cooking today, and while it finished up later than anticipated (around 8pm, too late to eat for dinner) it was worth the wait!! Oh goodness, the pork was so tender and delicious. And the sauce, while I thought it was very olfactorily overpowering at first, was muted and delicious. I also did not think Jarrod would like it since it has teriyaki in it - and even I wasn't impressed with the scent of this brand of sauce (Kikkoman) at first.
But I think, complimented with a pineapple ring as suggested in the recipe, this is a total winner of a recipe. I thought I'd share it with you, my fellow reader.
Teriyaki Pulled Pork Sandwiches
Serves 8
1 boneless pork shoulder roast (3 lbs, 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 oz.) sliced pineapple, drained
(note: I just used the unsweetened juice from the can of pineapple for the juice required in the recipe. It was a smidge over 1/2 cup, but really... no waste this way!)
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 of 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 remaining teriyaki and flour 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 slow cooker and heat through. Spoon 1/2 cup onto each bun, top with a slice of pineapple.
COOK TIME: 7.5 - 8.5 hours
Tupperware used: Quick Chef (finely chop onions), Saucy Silicone Spatula (scoop onions out of Quick Chef and scrape out measuring cups), Measuring Spoons and Cups (measuring out ingredients) and the WONDERFUL Heat N Serve deep 8-cup dish (to store the yummy goods in the fridge!)
Oh, wow, it was good! Jarrod and I will skip the buns more than likely, but I sure will dish some up and put a pineapple on top and eat it at work! Heck, yeah! :D
I also listed the Tupperware items I used with the recipe. You know, in case you are wondering. ;-)