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Teriyaki Pulled Pork

Rated as 5 out of 5 Stars
0

"Wanted a new twist on braised pork shoulder so paired 2 simple ingredients to create a yummy sauce to a browned roast...there were no leftovers! Great served with rice or noodles with cooked carrots and broccoli."
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Ingredients

2 h 20 m servings 423
Original recipe yields 8 servings

Directions

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  1. Preheat the oven to 275 degrees F (135 degrees C).
  2. Heat oil in a Dutch oven over medium-high heat. Sprinkle roast on both sides with seasoned salt. Place into the hot oil and brown for 2 to 3 minutes per side. Add garlic and saute just until slightly browned, about 1 minute. Remove from the heat and drain excess oil.
  3. Mix teriyaki sauce, marmalade, and water together in a small bowl; pour over browned roast. Cover with the lid.
  4. Bake in the preheated oven until roast is fork-tender, 2 to 3 hours. Shred roast with 2 forks and pour teriyaki juices over.

Footnotes

  • Cook's Note:
  • You can use any cooking oil you prefer.

Nutrition Facts


Per Serving: 423 calories; 27.3 16.3 27.2 101 892 Full nutrition

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Reviews

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The sauce alone is great! My roast was a little smaller, so it was done in 2 hours. The 2 ingredients bring a lot of flavor to this pork. Followed as written! Great for a big crowd.