3/4 cup DR Pepper
1/2 cup soy sauce
1 cup brown sugar
1 can chunk pineapple with juice
3/4 cup Teriyaki sauce or Teriyaki marinade
2 tablespoons minced garlic
1 pork shoulder
Garlic powder
Italian seasoning
--------------------------------
Line 6 quart crock pot with liner. Season pork shoulder with garlic powder and Italian seasoning. Brown in olive oil in a skillet on stove until all sides are seared. Meanwhile mix- Dr. pepper, soy sauce, brown sugar, pineapple chunks with juice and teriyaki sauce in crock pot. After browning pork shoulder, add to crock pot. Cook on high the first 2 hours and then lower to low for another 6 to 8 hours.
When pork is falling apart, remove from crock pot. Drain sauce in colander, into another container to reserve juice. Also reserve pineapple in another container. Add ice cubes to sauce and fish out any solid fats that rise. After getting rid of most of the fat, put juice back in crock pot, turn to high and make a slurry with corn starch and some cold water. Add to sauce, whisk and reheat for about 30 minutes, Add pineapple and shredded pork, and serve on buns.
No comments:
Post a Comment