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.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Rich pineapple flavors create a sweet and savory slow-cooked sandwich featuring Hy-Vee Midwest pork.
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 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
Directions
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.
Nutrition facts
Servings
550 Calories per serving
1 sandwich
Amounts Per Serving
- Total Fat: 23g
- Cholesterol: 105mg
- Sodium: 490mg
- Total Carbohydrates: 56g
- Protein: 25g
Daily Values
0%
Iron 10%
0%
Calcium 4%
0%
Vitamin D 6%
0%
Potassium 10%