Teriyaki Pineapple Pork Sandwiches Food

TERIYAKI PULLED PORK SANDWICHES

Steps:

• Cut roast in half. In a large skillet, brown roast in oil; place in a 5-qt. slow cooker. Add the onion, 1/2 cup teriyaki sauce and pineapple juice. Cover and cook on low for 7-9 hours or until meat is tender., Remove roast; set aside. In a small bowl, combine flour and remaining teriyaki sauce until smooth; stir into cooking juices. Cover and cook on high for 30-40 minutes or until thickened., Shred meat with two forks; return to the slow cooker and heat through. Spoon 1/2 cup onto each bun; top with a pineapple slice.

TERIYAKI PINEAPPLE & PORK CHOPS

Steps:

• Place pineapple juice in a large resealable plastic bag; add pork chops. Seal bag and turn to coat; refrigerate for up to 2 hours. , Drain and discard marinade. Combine the rosemary, garlic powder, salt and pepper; sprinkle over chops., Peel and core pineapple; cut into eight spears. Grill chops and pineapple, covered, over medium heat for 4-5 minutes on each side or until a thermometer reads 145° and pineapple is tender, basting occasionally with teriyaki sauce. Let meat stand for 5 minutes before serving., Arrange spinach on a serving platter; serve with pineapple and chops.

PINEAPPLE-TERIYAKI PORK CHOPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix brown sugar, pineapple juice, and teriyaki sauce together in a bowl. Coat pork chops with 1/2 cup of the mixture. Place in a baking pan and cover each chop with 1 pineapple slice. Pour remaining 1/2 cup of the mixture on top.
• Bake in the preheated oven until no longer pink in the centers, 35 to 45 minutes. An instant-read thermometer inserted into the center of each chop should read 145 degrees F (63 degrees C).

SIMPLE TERIYAKI PINEAPPLE PORK LOIN

Steps:

• pre-heat oven to 375 degrees.
• place pork loin in backing dish, slit down the middle to make a boat to hold the pineapple.
• pour pineapple with juice into the pork loin.
• pour teriyaki sauce over pineapple and pork.
• pour honey over pork and pineapple.
• dust pork with all of the dry spices and onion.
• place the pork into the heated oven and cook for 45 minutes.
• about half way through cooking baste the pork with the juices.

TERIYAKI PULLED PORK SANDWICHES

Steps:

• 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 teriyaki sauce and pineapple juice. Cover and cook on low for 7-8 hours or until meat is tender.
• Remove roast; set aside. In a small bowl, combine the flour and remaining teriyaki sauce until smooth; stir into cooking juices. Cover and cook on high for 30-40 minutes or until thickened.
• Shred meat with two forks; return to the slow cooker and heat through. Spoon 1/2 cup onto each bun; top with a slice of pineapple.

TERIYAKI PULLED PORK SANDWICHES

Steps:

• In skillet brown roast with oil over medium high heat. cut in half place in a slow cooker. add onion, half the cup of teriyaki sauce and the pineapple juice. cover and cook low heat for 7-8 hours or until meat is tender.
• remove roast; set aside. in a small bowl combine the flour and remaining teriyaki sauce until smooth; stir into cooking juices. cover and cook without roast on high for 30-40 minutes or until thickened.
• shred meat with two forks and return to the slow cooker and heat through.
• spoon 1/2 cup onto each bun and top with slice of pineapple.
• ( the recipe say nothing about this but i would definatley let the pineapple slices cook and soften up some on the oven or even throw them on the george foreman grill awhile).

SLOW COOKER TERIYAKI PULLED PORK

Steps:

• Place pork butt in the bottom of a slow cooker and turn heat to High.
• Whisk teriyaki sauce, vinegar, pineapple juice, garlic, pepper, and red pepper flakes together in a bowl. Pour sauce over the pork. Cook on High for 9 hours.
• Transfer pork to a large baking pan and let sit for 20 minutes. Shred the pork using 2 forks. Ladle in some of the cooking liquid if pork is too dry.