Ingredients

The following ingredients have 4 Servings
  • 3 lb boneless pork shoulder roast
  • 2 teaspoons liquid smoke
  • 1 tablespoon coarse sea salt
  • 3 cups fresh stir-fry vegetable mixture
  • 1/4 cup teriyaki sauce
  • 6 cups cooked white rice
  • 1 cup chopped fresh pineapple
  • 1/3 cup sliced green onion

Instruction

  • Spray 5- to 6-quart slow cooker with cooking spray. Place pork in slow cooker; drizzle liquid smoke on top of pork, and sprinkle with coarse sea salt. Cover and cook on Low heat setting 7 to 8 hours.
  • Carefully transfer pork to large cutting board. When cool enough to handle, shred pork with 2 forks; discard fat and cartilage. Strain juices in slow cooker, and add 3/4 cup of strained juices to the shredded pork. Cover and keep warm.
  • Meanwhile, in 10-inch nonstick skillet, heat 1/4 cup water and the vegetable mixture over medium-high heat. Cover and steam 5 minutes; add teriyaki sauce, and continue cooking uncovered about 2 minutes or until tender-crisp.
  • Divide rice among 6 serving bowls; top each with 3/4 cup shredded pork, teriyaki vegetables, pineapple and green onion. Serve with additional teriyaki sauce, if desired. Any remaining pork can be refrigerated for another use.