Slow Cooked Teriyaki Pulled Pork

Slow Cooked Teriyaki Pulled Pork
Slow Cooked Teriyaki Pulled Pork
Slow Cooked Teriyaki Pulled Pork
Slow Cooked Teriyaki Pulled Pork

This Slow Cooker Teriyaki Pulled Pork was an absolute winner in my house this week! It was SUPER tasty, so tender and the best part is how easy the recipe is. You mix up the sauce, leave it to cook all day in the slow cooker, then you arrive home to a delicious smelling house and a nice warm meal. The perfect end to a winterโ€™s day!  

I must admit, I have never cooked a pork shoulder roast before. No reason why, just never have! So I was super stoked at how easy it was to cook and how delicious it turned out. This meal will definitely be appearing on our food plan again soon. We chose this one because it way on special for winter at Countdown. Theyโ€™ve got heaps of specials on at the moment and a great range of products to help get you through the colder months, so look out for the yellow sticker online or in-store ๐Ÿ˜Š

Winter is a great time to dust of the slow cooker, they are definitely a number 1 kitchen gadget everyone should have. I love how you can just throw everything (and anything) in, turn it on in the morning and forget about it during the day. Knowing that dinner is all cooked and a warm meal waiting for you when you get home after a long busy day, itโ€™s the best feeling ever!

Thanks Countdown for partnering with us on this post and video. We only partner with brands that we LOVE and are excited to share with our amazing community ๐Ÿ˜Š


Slow Cooked Teriyaki Pulled Pork

Ingredients:

PULLED PORK:

1.5 - 2kg Countdown Free Farmed Pork Shoulder Roast Bone In
1 cup brewed black tea
2 Tbsp tapioca flour (or use cornflour)
1/4 cup tamari sauce (or soy sauce)
1 Tbsp lemon juice (1/2 a small lemon)
1 tsp sesame oil
2 garlic clove, crushed
1 Tbsp fresh ginger, finely grated
2 Tbsp honey
1/4 - 1/2 tsp chili powder

GINGER & GARLIC RICE:

1 Tbsp coconut or olive oil
1 large garlic clove
1 Tbsp fresh ginger, finely grated
1 cup of rice - I used a brown rice and quinoa mix
1/4 - 1/2 tsp salt

4 baby bokchoy (or your preferred green veggies)

Instructions:

PULLED PORK:

  1. Pour 1 cup of boiling water over the black tea bag and leave to brew for 5 minutes.

  2. Remove the tea bag and add the rest of the sauce ingredients. Mix well.

  3. Place the pork in the slow cooker and pour the teriyaki sauce over the top.

  4. Turn the slow cooker to low and cook for 6 hours.

  5. Using a fork, shred the pork and remove the bones.

GINGER & GARLIC RICE:

  1. In a medium saucepan, heat the oil over a medium heat. Add the garlic and ginger and cook for 1-2 minutes, or until fragrant.

  2. Add the rice, water (check the rice packet for water ratio) and salt to the pan and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered for 10 minutes, or until the rice is tender and the water has absorbed.

BOKCHOY:

  1. Heat a little oil in a wok or fry pan on medium heat. Stir fry the bokchoy for 2-3 minutes and season with salt and pepper.

Serves 4

If you make this recipe then please tag me on Instagram or Facebook as I LOVE seeing your creations and I really appreciate your help in growing this community ๐Ÿ˜Š๐Ÿ’›