Pulled Pork Teriyaki
2-3 lb Pork Shoulder
½ Medium Onion
1 ½ Tablespoons Minced Garlic
2 Tablespoon Rosemary
½ teaspoon black pepper
1 teaspoon salt
6 Cups chicken stock or 2 Tablespoons chicken bouillon dissolved in 6 cups water.
1 jar SEAL SAMA Teriyaki sauce
Place all ingredients in a medium sized crock pot, and simmer for 6 hours on the high heat setting.
Remove roast from pot and let it cool on a plate until it is a comfortable temperature to handle. Cut off the ties and strings, and begin pulling all meat away from fat and gristle.
Place the meat in a Medium sauce pan and pour in SEAL SAMA Teriyaki sauce. Bring sauce to a boil, then remove from heat and serve.
Great on hamburger buns for an amazing sandwich, or as an entree with Curry Seasoned Rice as a side dish.
Curry Seasoned Rice
4 Cups uncooked Japanese short grain Rice
½ cup chopped onion
½ cup frozen peas
2 Tablespoons butter
1 ½ Tablespoon chicken base or bouillon
½ teaspoon cinnamon
½ teaspoon curry powder
Place rice in medium sauce pan or in rice cooker insert. Rinse with cool water until water becomes clear rather than cloudy (about 4-5 times) then leave rice soaking in 6 cups cold water, set aside. Rice is best if you let it soak at least 20 minutes.
In a separate small frying pan melt butter, then add finely chopped onion, and frozen peas. Cook on medium-high heat until the onions turn clear-(about 5 minutes). Pour sauteed vegetables into the rice pan. Add chicken base, cinnamon, and curry. Stir mixture. If cooking on the stove top, cover pan, bring rice to a boil, then turn heat to low and simmer for 30 minutes. Turn off heat, leave covered, and let stand for another 20 minutes, then serve. If using a rice cooker, push the start button, and serve in 50 minutes.
Makes 14 (1 cup size) servings.