Teriyaki Pulled Pork Sandwiches
Elevate your sandwich game with these irresistible Teriyaki Pulled Pork Sandwiches, a perfect fusion of sweet, savory, and tangy flavors. Slow-cooked to perfection, tender pork shoulder is infused with a blend of spices and simmered in a rich teriyaki sauce made with brown sugar, apple cider vinegar, and a hint of garlic. The pulled pork is piled high on toasted burger buns, topped with crunchy coleslaw for a refreshing contrast, and drizzled with extra teriyaki sauce for an added burst of flavor. Garnish with fresh green onions for a visual and flavorful finish. This crowd-pleasing recipe requires minimal prep and lets your slow cooker do all the work, making it ideal for busy weeknights, game days, or any casual gathering. Serve these easy yet flavorful sandwiches alongside your favorite side dishes for a meal that is sure to impress!
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Recipe Information
Ingredients
- 3 lbs Pork shoulder (or pork butt)
- 1 tsp Salt
- 1 tsp Black pepper
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 cup Chicken broth
- 1.5 cups Teriyaki sauce
- 2 tbsp Brown sugar
- 2 tbsp Apple cider vinegar
- 1 tbsp Cornstarch
- 2 tbsp Water
- 6 pieces Burger buns
- 2 cups Coleslaw (optional, for topping)
- 2 tbsp Green onions (optional, for garnish)
Instructions
Season the pork shoulder on all sides with salt, black pepper, garlic powder, and onion powder.
Place the seasoned pork shoulder into a slow cooker and pour the chicken broth around it.
Cover and cook on low for 8 hours or until the pork is tender and shreds easily with a fork.
Once the pork is cooked, carefully transfer it to a large bowl and shred it using two forks.
Pour the cooking juices from the slow cooker into a fat separator or a bowl. Skim off any fat and reserve about 1 cup of the liquid.
In a medium saucepan, combine the reserved cooking liquid, teriyaki sauce, brown sugar, and apple cider vinegar. Stir well and bring to a simmer over medium heat.
In a small bowl, mix the cornstarch with water to create a slurry. Gradually add this to the saucepan, stirring constantly, until the sauce thickens to your desired consistency.
Pour half of the teriyaki sauce over the shredded pork and mix well to coat. Reserve the remaining sauce for drizzling over the sandwiches.
Toast the burger buns if desired, then pile the teriyaki pulled pork onto the bottom halves of each bun.
Top the pork with coleslaw for added crunch and freshness, if desired, and drizzle with more teriyaki sauce. Garnish with sliced green onions if using.
Place the top halves of the buns on the sandwiches and serve immediately.
Nutrition Facts
Calories |
906 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.4 g | 70% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 163 mg | 54% | |
| Sodium | 3735 mg | 162% | |
| Total Carbohydrate | 54.0 g | 20% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 24.7 g | ||
| Protein | 49.3 g | 99% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 114 mg | 9% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 915 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
