My favorite go to slow cooker recipe.

1 boneless pork shoulder roast (3 lbs), trimmed *
2 teaspoons olive oil
1 cup finely chopped onion
1 cup teriyaki sauce, divided
1/2 cup unsweetened pineapple juice
3 tablespoons all-purpose flour
8 hamburger buns
1 can (20oz) sliced pineapple, drained


*I generally use a five-ish pound Bone In Boston Butt with great success. Just remove the fat cap and bone once it's finished cooking.


In a large skillet, brown roast in oil over med- high heat. Cut in half and place in a 5 quart slow cooker. (I've always just put it in whole but use your best judgment.) 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 and set aside. In a small bowl mix flour and remaining teriyaki sauce until smooth then stir into juices in slow cooker. Cover and cook on high for 30 to 40 minutes or until thickened.
Shred meat by pulling apart with two forks. Return meat to slow cooker and heat through. Spoon onto bun and top with a slice of pineapple.


When I'm in a hurry I'll dissolve a little cornstarch in the reserved teriyaki and add to the sauce in place of the flour as a thickening agent; reduces the thickening time to minutes and gets the meat back in the pot/ on the buns much sooner. The pineapple rings aren't absolutely necessary but it adds a little extra something.

I'm going to give this recipe a try, as I am a bit of a slow cooker lover.

One thing I do need to do is learn how to adapt my mums lamb stew recipe to the slow cooker. I reckon that with a little bit of help from my friends it will be a :thumbup: