Teriyaki Pork Sandwiches

Ingredients

• 3 lbs pork butt roast, boston butt
• 1 medium sweet onion
• 1 cup teriyaki sauce
• 15 oz can pineapple slices
• 1 inch fresh ginger, optional
• 3 Tbsp all-purpose flour
• 8 pack hamburger/sandwich buns

Directions

1. Cut the onion into slices and scatter them across the bottom of your slow cooker. Unwrap the pork roast and take off any netting, if there is some. Cut the roast into a few big pieces and arrange them in 1 layer over the onions. If you want to trim away some fat first, go right ahead.
2. Pour 1 cup of teriyaki sauce over the pork. Drain the pineapple juice into the slow cooker, but keep the pineapple slices aside for the sandwiches. If you’re using fresh ginger, peel it and grate it right into the cooker.
3. Put the cover on and cook on high heat for 2 hours, then switch to low heat for another 4 hours. If your slow cooker is not programmable, or you won’t be there to change the setting, cook it on low for 8 hours instead.
4. After 6-8 hours, lift off the lid carefully and take out the pieces of pork. The meat should be soft enough to pull apart easily with a fork. In a small bowl, stir 3 Tbsp of flour with 1/2 cup of water, then whisk that mixture into the liquid in the slow cooker. Turn the heat to high, cover again, and let the sauce bubble for 30 minutes. Give it 1 stir halfway through.
5. Once the sauce has simmered with the flour, it should be thicker and gravy-like. Add the shredded pork back to the slow cooker and stir it into the teriyaki gravy. Spoon 1 cup of the meat and gravy onto a toasted bun, and finish it with 1 pineapple slice on top.