Slow Cooker Teriyaki Pork Tenderloin Food

SLOW COOKER TERIYAKI PORK TENDERLOIN

Steps:

• Heat the olive oil in a skillet over medium-high heat. Brown tenderloins on all sides, about 10 minutes. Meanwhile, mix together teriyaki sauce, chicken broth, and brown sugar in a bowl. Stir in garlic, red chile pepper, onion, and black pepper.
• Put browned tenderloins into slow cooker, cover with the teriyaki sauce mixture. Cook on Low for about 4 hours, turning 2 to 3 times during the cooking time to ensure even doneness. Internal temperature in the tenderloin should reach 180 degrees F (82 degrees C).
• Remove tenderloins from the slow cooker and let rest for 5 minutes before slicing. If desired, spoon liquid over slices when serving.

TERIYAKI PORK ROAST (CROCK-POT)

Steps:

• Cut roast in half; rub with brown sugar. Place in a 5-qt. slow cooker.
• Mix together apple juice and soy sauce (and garlic and ginger if using) and pour over roast.
• Sprinkle with salt and pepper.
• Cover and cook on low for 6 to 6-1/2 hours or until meat is tender.
• Remove roast; cover and let stand for 15 minutes.
• Meanwhile, strain cooking juices and return to slow cooker. Increase temp to high.
• Combine cornstarch and cold water until smooth; gradually stir into juices in slow cooker.
• Cover and cook on high for 15 minutes or until thickened.
• Slice pork; serve with gravy.

EASY SLOW COOKER TERIYAKI PULLED PORK

Steps:

• Place pork shoulder in slow cooker and pour teriyaki sauce and chicken broth over pork. Cook on Low until pork is fall-apart tender, 5 to 6 hours.
• Remove pork from the slow cooker, shred, and season with salt and pepper. Garnish with sesame seeds.

SLOW COOKER TERIYAKI PORK TENDERLOIN

Steps:

• Heat the olive oil in a skillet over medium-high heat. Brown tenderloins on all sides, about 10 minutes. Meanwhile, mix together teriyaki sauce, chicken broth, and brown sugar in a bowl. Stir in garlic, red chile pepper, onion, and black pepper.
• Put browned tenderloins into slow cooker, cover with the teriyaki sauce mixture. Cook on Low for about 4 hours, turning 2 to 3 times during the cooking time to ensure even doneness. Internal temperature in the tenderloin should reach 180 degrees F (82 degrees C).
• Remove tenderloins from the slow cooker and let rest for 5 minutes before slicing. If desired, spoon liquid over slices when serving.

TERIYAKI PULLED PORK IN THE SLOW COOKER

Steps:

• Combine soy sauce, chicken broth, pineapple juice, brown sugar, sherry, honey, garlic, sesame oil, ginger, and red pepper flakes in a saucepan over medium heat. Whisk the cold water and cornstarch in a small bowl until you have a thin slurry, and add to the saucepan, stirring to incorporate.
• Bring sauce to a boil. Reduce heat and simmer to slightly thicken, stirring occasionally, 3 to 4 minutes. Remove teriyaki sauce from heat.
• Place pork roast in a slow cooker and pour teriyaki sauce over the top. Cook on Low until the pork is tender and falls apart when pulled with a fork, 6 to 8 hours.
• Remove the pork from the cooker and let rest for 5 minutes before shredding with 2 forks.
• Return the shredded meat to the pot, mix with the sauce, and let it warm up for about 5 minutes. Sprinkle with sesame seeds and serve.

SLOW COOKER PORK TENDERLOIN

Steps:

• Place pork tenderloin in a slow cooker with the contents of the soup packet.
• Pour water, wine, and soy sauce over the top, turning the pork to coat.
• Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible.
• Sprinkle with pepper, cover, and cook on low setting for 4 hours.
• Serve with cooking liquid on the side as au jus.