Here’s a full recipe for a Slow Cooker Teriyaki Pork that’s flavorful, tender, and easy to make:
Ingredients (serves 4–6)
- 2–3 lbs (900–1,400 g) pork shoulder (or pork butt), trimmed of excess fat
- 1 cup teriyaki sauce (store-bought or homemade)
- 1/4 cup soy sauce
- 1/4 cup honey or brown sugar
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated (or 1 tsp ground ginger)
- 1/2 cup pineapple juice (optional, for extra sweetness and tenderness)
- 1 small onion, thinly sliced
- 1 tbsp cornstarch + 2 tbsp water (for thickening, optional)
- Sesame seeds and sliced green onions for garnish
Instructions
- Prepare the pork:
- Trim excess fat from the pork shoulder and cut into large chunks (optional: you can leave it whole if you prefer shredding later).
- Mix the sauce:
- In a bowl, combine teriyaki sauce, soy sauce, honey/brown sugar, garlic, ginger, and pineapple juice.
- Add to slow cooker:
- Place the pork and sliced onion in the slow cooker.
- Pour the sauce mixture over the pork, making sure it’s mostly coated.
- Cook:
- Low: 6–8 hours
- High: 3–4 hours
- Pork is done when it’s tender and easily shredded with a fork.
- Optional – Thicken the sauce:
- Remove the pork and set aside.
- Mix 1 tbsp cornstarch with 2 tbsp water and stir into the sauce in the slow cooker.
- Cook on high for 10–15 minutes until sauce thickens.
- Serve:
- Shred the pork and mix with the sauce.
- Garnish with sesame seeds and sliced green onions.
- Serve over steamed rice, noodles, or even in lettuce wraps.
💡 Pro Tips:
- For extra flavor, sear the pork in a skillet for 2–3 minutes per side before slow cooking.
- Add vegetables like bell peppers, carrots, or broccoli in the last hour of cooking for a complete meal.
- Leftovers taste amazing the next day and can be used in sandwiches or wraps.
If you want, I can also give you a super-quick 5-ingredient version that still tastes amazing in the slow cooker—perfect for busy weeknights. Do you want me to do that?
