Drain pineapple, reserving 3/4 cup juice. Reserve slices for serving. Combine pineapple juice and teriyaki marinade and sauce in a 4-quart slow cooker. Add pork shoulder; toss to coat. Cover and cook on LOW for 6 to 8 hours or until pork is very tender.
Rich pineapple flavors create a sweet and savory slow-cooked sandwich featuring Hy-Vee Midwest pork.
Servings and Ingredients
|1 (20-oz.) can Hy-Vee pineapple slices in pineapple juice|
|1 (10-oz.) bottle teriyaki marinade and sauce|
|1 (3-1/2-to-4-lb.) Hy-Vee boneless Midwest Pork shoulder blade roast|
|½ c. Hy-Vee mayonnaise|
|¼ c. Hy-Vee apple cider-flavored vinegar|
|2 tsp. Hy-Vee granulated sugar|
|¼ tsp. kosher salt|
|1 (10-oz.) pkg. shredded red cabbage|
|1 jalapeño pepper, sliced and seeded|
|1 (16-oz.) pkg. Hy-Vee Bakery brioche hamburger buns, (8-ct.) split and toasted|
Things To Grab
- 4-quart slow cooker
- Medium bowl
- Slotted spoon
Remove pork from slow cooker and shred using 2 forks. Return pork to slow cooker. Cover and keep warm.
For slaw, combine mayonnaise, vinegar, sugar, and salt in a medium bowl. Add cabbage and jalapeño; toss to coat.
To serve, remove pork from slow cooker using a slotted spoon; serve pork buns with reserved pineapple slices and cabbage slaw.
Amounts Per Serving
- Total Fat: 23g
- Cholesterol: 105mg
- Sodium: 490mg
- Total Carbohydrates: 56g
- Protein: 25g