Teriyaki Pork Tacos Recipes

Steps:

• Place pork shoulder in slow cooker and pour teriyaki sauce and chicken broth over pork. Cook on Low until pork is fall-apart tender, 5 to 6 hours.
• Remove pork from the slow cooker, shred, and season with salt and pepper. Garnish with sesame seeds.

Steps:

• Place tenderloin in ziplock bag with 1 cup of teriyaki sauce. Marinate for at least an hour. Overnight is preferred.
• Preheat oven to 450°F Place pork in baking dish with onions and bell peppers. Season pork with 1Tbsp of cumin and chili powder. Pour can of tomatoes and chilis overtop. Cover with aluminum foil and bake in the oven 20 minutes. Pour remaining teriyaki sauce on top of tenderloin, recover, and place in oven for another five minutes, or until pork is medium rare.
• Place pork on a plate and cover with foil to let rest and cool enough to handle.
• Pour veggies and juices from the pan into a medium sauce pot and begin reducing liquid. Add molasses, jalapenos, and salsa. Bring to a boil and reduce heat to allow sauce to thicken.
• Slice pork into thin strips and stir into sauce pot. Continue to simmer to ensure meat is cooked-through.
• In another sauce pot, mix beans, corriander, cumin, garlic powder, chicken stock and 1/2 cup of cheese. Heat through.
• Heat taco shells according to package.
• Assemble tacos according to taste using the beans, remaining cheese, pork and pepper mixture, sour cream, salsa, lettuce, tomatoes, and cilantro.

Steps:

• In a small bowl, combine teriyaki sauce mix and water until dissolved; set aside. Place flour in a large resealable plastic bag; add pork and shake to coat., In a large skillet, brown pork on both sides in oil until juices run clear. Add teriyaki sauce. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Serve with rice. ,

Steps:

• In a small bowl, combine 1/4 cup broth, soy sauce, vinegar, honey and garlic powder. Pour 1/3 cup marinade into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate for 1 hour. Cover and refrigerate remaining marinade., Drain and discard marinade. In large nonstick skillet or wok, stir-fry pork in oil for 2-3 minutes or until no longer pink. Remove and keep warm., In the same pan, stir-fry broccoli and carrots in reserved marinade for 2 minutes. Add celery; stir-fry for 2 minutes. Add cabbage and green onions; stir-fry 2-3 minutes longer or until vegetables are crisp-tender., Combine cornstarch and remaining broth until smooth; stir into vegetable mixture. Bring to a boil; cook and stir until thickened. Return pork to the pan; heat through. Serve with rice if desired.

Steps:

• Combine soy sauce, chicken broth, pineapple juice, brown sugar, sherry, honey, garlic, sesame oil, ginger, and red pepper flakes in a saucepan over medium heat. Whisk the cold water and cornstarch in a small bowl until you have a thin slurry, and add to the saucepan, stirring to incorporate.
• Bring sauce to a boil. Reduce heat and simmer to slightly thicken, stirring occasionally, 3 to 4 minutes. Remove teriyaki sauce from heat.
• Place pork roast in a slow cooker and pour teriyaki sauce over the top. Cook on Low until the pork is tender and falls apart when pulled with a fork, 6 to 8 hours.
• Remove the pork from the cooker and let rest for 5 minutes before shredding with 2 forks.
• Return the shredded meat to the pot, mix with the sauce, and let it warm up for about 5 minutes. Sprinkle with sesame seeds and serve.