Slow Cooker Teriyaki Pulled Pork

• Gluten free

• Meat

  • 2 (1 lb. each pork tenderloins

• Produce

  • 4 Garlic cloves
  • 2 tbsp Ginger, fresh
  • 1 Green onions

• Condiments

  • 3/8 cup Honey
  • 3/8 cup Soy sauce, reduced sodium

• Baking & Spices

  • 2 tbsp Cornstarch
  • 1 Sesame seeds, Toasted

• Oils & Vinegars

  • 1/4 cup Canola oil
  • 1/2 cup Rice vinegar

• Liquids

  • 3/4 cup Water

Found on cookincanuck.com

Description

Ingredients

• ½ cup rice vinegar
• ½ cup water
• ¼ cup + 2 tbsp reduced-sodium soy sauce (or tamari for gluten free)
• ¼ cup + 2 tbsp honey
• ¼ cup canola oil
• 2 tbsp minced fresh ginger
• 4 garlic cloves, minced
• 2 (1 lb. each) pork tenderloins, fat trimmed
• 2 tbsp cornstarch
• ¼ cup water
• Toasted sesame seeds, for garnish
• Sliced green onions, for garnish

Directions

• In the bowl of a slow cooker, whisk together the rice vinegar, water, soy sauce, honey, canola oil, ginger and garlic.
• Add the pork tenderloins and turn to coat with the sauce.
• Cook on LOW for 6 to 8 hours, or until the pork is very tender and falls apart when pulled with a fork.
• Transfer the pork to a cutting board. Shred, using two forks or your fingers (if cool enough).
• Pour the sauce into a small saucepan. In a small bowl, whisk together the cornstarch and water, then add to the sauce.
• Bring the sauce to a boil over medium heat, whisking frequently. Cook until the sauce is slightly thickened, 7 to 8 minutes.
• Return the pork to the slow cooker to keep warm and toss with sauce.
• Serve over rice or on whole wheat hamburger buns. Garnish with sesame seeds and green onions, if desired.

Nutrition