Slow Cooker Teriyaki Pork Roast
Prep time: 10 minutes | Cook time: 6 hours 5 minutes |Total time: 6 hours 15 minutes | Serves: 6 to 8
1 (2–3 lbs.) pork roast
1/2 cup brown sugar, divided
1/2 cup chicken broth
1/2 cup teriyaki sauce
1/4 teaspoon ginger
2 cloves garlic, minced
1/4 teaspoon red pepper flakes
1/4 teaspoon black pepper
1/2 teaspoon onion powder
2 tablespoon cornstarch
2 tablespoons cold water
Coat slow cooker with nonstick cooking spray.
Rub roast with 1/4 cup brown sugar and place in slow cooker.
In a bowl, mix together remaining brown sugar, chicken broth, teriyaki sauce, ginger, garlic, pepper flakes, black pepper, and onion powder. Pour on top of roast. Cook on low 6 to 7 hours or high for 3 to 4 hours.
Remove roast from slow cooker and place on plate. Shred with two forks. In a small bowl, mix together cornstarch and cold water, then add to the liquid remaining in the slow cooker. Cook on high 5 to 10 minutes or until it starts to thicken. (To speed up this process, you could pour the remaining liquid in a saucepan and heat on your stove top over high heat until the sauce thickens.) Pour sauce on top of shredded pork.
Serve over rice or with stir-fried vegetables.
A Six Sisters' Secret: You can also turn this into a freezer meal. Rub roast with half of the brown sugar and place in a gallon-sized zip-top freezer bag. In a bowl, mix together remaining brown sugar, chicken broth, teriyaki sauce, ginger, garlic, pepper flakes, black pepper, and onion powder. Pour on top of roast in bag. Seal bag and place in the freezer. When ready to make, place the roast in slow cooker and follow the cooking and serving directions above.
With a variety of entrees, Six Sisters' latest cookbook features more than a hundred quick-and-easy, tried-and-true recipes that make this your go-to resource for family-favorite, delicious dinners using your oven, stove top, or slow cooker.