Zutaten für Polynesian Barbecued Pork Crock Pot
- 1 cup soy sauce
- Dry Sherry (not found in recipe)
- 1/2 cup brown sugar
- Garlic Cloves (not found in recipe, 1 teaspoon garlic powder used)
- 1/4 teaspoon black pepper
- Barbecue Sauce (not found in recipe)
- Pineapple Chunks (not found in recipe, 1/4 cup pineapple juice used)
- 3-4 pound pork shoulder
- 1/4 cup pineapple juice
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cloves
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Zubereitung von Polynesian Barbecued Pork Crock Pot
- In your crock pot, combine the following: 1 cup soy sauce, 1/2 cup brown sugar, 1/4 cup pineapple juice, 2 tablespoons rice vinegar, 1 tablespoon cornstarch, 1 teaspoon ground ginger, 1 teaspoon garlic powder, 1/2 teaspoon ground cloves, 1/4 teaspoon black pepper.
- Whisk the sauce ingredients thoroughly until the brown sugar and cornstarch are fully dissolved.
- Add the 3-4 pound pork shoulder (bone-in or boneless) to the crock pot.
- Stir gently to coat the pork completely with the sauce.
- Cover and cook on low for 8-10 hours, or on high for 4-5 hours, until the pork is easily shredded.
- Once cooked, shred the pork using two forks.
- Serve the shredded pork over rice, in buns as sliders, or with your favorite sides. The remaining sauce can be served on the side for dipping.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
46g
Fat
14g
Carbs
4g
