Crock-Pot Teriyaki Pulled Pork

Crock-Pot Teriyaki Pulled Pork

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Ingredients

  • 1 boneless pork shoulder
  • salt and pepper, to taste
  • 2 yellow onions Show video
  • 2 scallions
  • 4 cups chicken broth
  • 2 cups shredded green cabbage or coleslaw mix
  • 1/2 cup Soy Vay® Toasted Sesame Dressing & Marinade, divided
  • toast for serving

Prep

  • 1.
    Season the pork shoulder with salt and pepper.
  • 2.
    Slice the onions.
  • 3.
    Thinly slice the scallions.
  • 4.
    In the bottom of a Crock-Pot, spread half of the onions in a single layer.
  • 5.
    Place the pork shoulder on top.
  • 6.
    Pour the chicken broth and half of the Toasted Sesame sauce over the pork and spread the remaining onions over the top.

Cook

  • 1.
    Cover the Crock-Pot and cook on low for 8 hours.
  • 2.
    In a large mixing bowl, combine the scallions with the coleslaw mix and the remaining Toasted Sesame sauce.
  • 3.
    Toss until everything is evenly coated, cover, and place in the refrigerator to chill.
  • 4.
    When pork is finished cooking, skim as much fat as possible from the surface of the cooking liquid with a ladle or large spoon and discard.
  • 5.
    Shred the meat in the pot with two forks, removing any extra visible fat.
  • 6.
    Stir well and keep warm in the cooking liquid.
  • 7.
    Serve on toast topped with the slaw.

Notes

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