TERIYAKI PULLED PORK

Teriyaki Pulled Pork made with a pork roast, sweet onion, teriyaki sauce & pineapple, then slow cooked to fall-apart perfection!

We love a good pulled pork dinner- have you tried our viral BBQ pulled pork yet?! This dish is cooked similarly, but instead of BBQ we go for teriyaki flavors complimented with pineapple of course! It’s a fantastic weeknight dinner that can be prepped in the morning, left to slow cook all day, then enjoyed once everyone’s home that evening.

Teriyaki Pork Ingredients

Pork roast: One 3-lb boneless pork shoulder roast, trimmed & cut in half is the main protein that becomes tender when slow-cooked. Trimming and cutting it allows for even cooking and easier shredding.

Oil: Use olive oil to brown the meat, which adds depth of flavor through caramelization.

Onion: 1 cup finely chopped sweet onion adds natural sweetness and subtle pungency, complementing the teriyaki sauce.

Sauce: Teriyaki sauce provides the savory glaze with a hint of sweetness essential to the dish’s flavor profile.

Pineapple: 20-oz sliced pineapple, juice reserved, adds a tangy, fruitiness, which tenderizes the meat and balances the flavors of the pork.

Flour: All-purpose flour is mixed into the shredded meat at the end to thicken the cooking juices into a sauce.

Buns: 8 hamburger buns, split, hold the pulled pork and toppings.

Which cut of pork is best for pulled pork?

The best cuts for slow cooker pulled pork are pork shoulder and pork butt — and despite the confusing names, both actually come from the same part of the pig (the front shoulder). The key is that both have enough fat running through it to stay moist and tender through a long, slow cook. That fat breaks down into the sauce as it cooks, adding incredible flavor!

At the grocery store you’ll see it labeled a few different ways:

• Pork shoulder (also called picnic roast) — slightly leaner, usually sold bone-in
• Pork butt or Boston butt — more marbling, boneless or bone-in, often the easiest to find
• Pork shoulder roast — a generic label that usually refers to boneless shoulder

Any of these will work. For this recipe, look for a boneless 3-4 pound piece so it fits easily in the slow cooker and is simple to shred — no hunting for bones when you’re tired and hungry after a long day.

What about pork loin or tenderloin? Avoid these for pulled pork. They’re too lean and will dry out badly over 8-10 hours in the slow cooker. Save those cuts for recipes with shorter cook times.

Bone-in vs. boneless: Bone-in pork shoulder has a slight edge in flavor since the bone adds richness to the cooking liquid, but boneless is easier to shred and more forgiving. Either works great — just add an extra hour of cook time for a bone-in roast.

Temperature guide for Fall Apart pulled pork

The single most reliable way to know your pulled pork is done isn’t the clock — it’s a meat thermometer. Cook times vary based on the size of your roast, your specific slow cooker, and whether you’re using bone-in or boneless, so always check the temperature before shredding.

Internal temp	What’s happening	What to do
145°F	Safe to eat (USDA minimum)	Still too firm to shred — keep cooking
160–180°F	Getting there	Meat is tender but won’t pull apart easily yet
190–200°F	Nearly there	Starting to shred, a little resistance
200–205°F	Pull pork sweet spot	Falls apart effortlessly — this is your target
210°F+	Overcooked territory	Meat can start to dry out and go mushy

The target is 200–205°F. At this temperature, the collagen in the pork shoulder has fully broken down into gelatin, which is what gives you that silky, melt-in-your-mouth texture. A roast that only reaches 165°F might be technically “safe” but it won’t shred — you’ll end up with sliceable pork instead of pulled pork.

The thermometer I use: Any instant-read thermometer works. Insert it into the thickest part of the meat, avoiding any bone, for an accurate reading.

What if it’s not at 205°F after 10 hours? Just keep going. Slow cookers vary significantly in how hot they run. Give it another 30-60 minutes and check again — there’s no harm in letting it go a little longer as long as there’s enough liquid in the pot.

How long is this pulled pork good for & how do you store it?

After cooking, your teriyaki pulled pork sandwiches can be stored safely in the refrigerator for 3 to 4 days. Make sure to place the shredded pork in an airtight container or tightly wrapped foil to maintain freshness.

If you want to keep the pork longer, freezing is a good option. You can freeze the cooked pork in a freezer-safe bag or container for up to 3 months. Label the package with the date to track storage time.

When ready to use frozen pork, thaw it overnight in the refrigerator. Reheat thoroughly before serving, either in a microwave or on the stovetop.

Can I make Teriyaki Pulled Pork in advance?

Yes! This recipe is great for meal prep. You can make the pork up to 3 days ahead—store it in an airtight container in the fridge. Reheat gently on the stove or in a slow cooker with a splash of the reserved pineapple juice to keep it moist.

How to serve teriyaki pulled pork

We served our pork on buns as sandwiches, but here are some other ideas:

• You can place shredded teriyaki pork over steamed rice for a quick bowl meal.
• It also works well wrapped in steamed bao buns or tortillas for wraps and tacos.
• I actually adore having teriyaki pulled pork served over Mac Salad like they serve at Hawaiian restaurants!! Try it! You can serve it over Mac & Cheese too!

Try more of our favorite easy crockpot recipes here:

• Crockpot Salsa Chicken Tacos are a quick and flavorful weeknight dinner made with just five simple ingredients. Toss everything into the slow cooker and come back to tender, perfect for easy tacos everyone will love!
• A deliciously simple meal featuring tender chicken and pineapple simmered in a savory-sweet sauce. Serve Sweet Hawaiian Crockpot Chicken over rice and top with crunchy chow mein noodles for a crowd-pleasing dinner everyone will love!
• Crockpot Pulled BBQ Chicken Sandwiches are an easy, flavorful meal made by slow-cooking chicken in tangy BBQ sauce until it’s perfectly tender. Serve it on buns for a juicy, crowd-pleasing sandwich that’s simple to make and always satisfying!
• These Crockpot Hot Honey Chicken Sandwiches are a sweet, spicy, and savory meal made effortlessly in the slow cooker!
• Our recipe for Crockpot Ham and Bean Soup is made with a ham bone, dried beans, and simple vegetables. This easy slow cooker recipe is a delicious way to use leftover ham and pantry staples for a cozy, flavorful soup!

Teriyaki Pulled Pork Sandwiches are made with tender pork roast, sweet onion, teriyaki sauce, and pineapple, all slow-cooked to perfection. A deliciously sweet and savory dinner that’s easy to make and full of flavor!