This is a simple, easy to put together, dinners on the table with out a lot of fuss, bustle and expense… kind of recipe.
Gosh, I love that kind of recipe, don’t you?
This pulled pork is moist, tender and full of sweet teriyaki flavor. Add it to a nice ranch style bun and load it up with lettuce, tomatoes, red onions and any other veggie of your choice. Cucumbers would be good…maybe even thinly sliced zucchini. Now don’t turn your nose up when I mention veggies. The classic lettuce/tomato combo really works with this sandwich nicely.
Cross my heart and hope to die.
Which you and I won’t be doing soon if we eat more veggies. (Hopefully)
Or so I have read.
Let’s make it man. You, me and your love of fresh veggies.
Teriyaki Pulled Pork Sandwiches
Time: 15 minutes prep + 4-7 hours slow cooking
Yield: 6-7 servings
Recipe from Jamie Cooks It Up!
1 (2 pound) pork loin roast
1 t Montreal Steak Seasoning
2-3 C Root Beer, Dr. Pepper or Coke (diet or regular)
6-7 Ranch style rolls
Lettuce, Tomato, Red Onion (whatever veggies you so desire)
1 1/2 C cold water
1/2 C + 1 T brown sugar
1/2 C soy sauce
1 t garlic powder (or granulated garlic)
3 T cornstarch
1 t sesame oil
1. Grab a 2 pound Pork Loin Roast. I like to by these Pork Sirloin Tip Roasts at Costco. They come in these nicely sealed packages in sets of 4. They are usually $1.99 per pound, and are very low in fat. Seems like a lot of great reasons buy them, right? 🙂 If you don’t have this particular kind of roast, don’t worry. Any kind of pork loin roast will work fine.
2. Spray a 3-4 quart crock pot with cooking spray and add the roast to it.
2. Sprinkle 1 teaspoon of Montreal Steak Seasoning over the top of the roast…
like this. Press it into the roast with the tips of your fingers.
3. Find yourself some soda, man. Root Beer, Coke or Dr. Pepper will all work well. You can use diet, or regular.
Pour the soda into the crock pot, being careful not to wash the steak seasoning off the top of the roast. You just need enough soda so that about 2 inches of the roast is covered.
4. Cover the lid and cook on low for 7 hours or on high for 4 hours.
5. While the meat cooks, make your teriyaki sauce. In a small mixing bowl place 1 1/2 cup cold water, 1/2 cup + 1 tablespoon brown sugar, 1/2 cup soy sauce, 1 teaspoon garlic powder (or granulated garlic), 3 tablespoons cornstarch and 1 t sesame oil. Whisk all ingredients together until combined. Pour the mixture into a deep skillet and bring the mixture to a boil over medium high heat. Once it boils it will start to thicken up nicely for you. Allow the color to deepen into a nice dark brown while you whisk continually (should only take a couple of minutes). Remove the pan from the heat.
You can make the Teriyaki Sauce way before your meat is done, if you choose, and then just keep it refrigerated until you are ready to use it. You can also make it just before you need it, what ever your schedule requires. Please note that my original Teriyaki Sauce recipe has been altered for these sandwiches. I used just a bit less sugar which worked out perfectly, considering the fact that the meat is simmered in soda.
For a complete tutorial on how to make teriyaki sauce click HERE.
6. When your meat is cooked through and is easily shredable, carefully remove it from the crock pot and place it on a plate. Pour the liquid out of the crock pot into your kitchen sink.
7. Shred the meat with two forks and place it back into the crock pot.
8. If you made the teriyaki sauce ahead of time, then heat it up in the microwave so it’s nice and warm. Pour the sauce over the top of the meat. Stir it around so all of the meat is coated.
Serve on buns with veggies.