The picture above says Slow Cooker Chicken Teriyaki, it is not. It is a pork loin. I was thinking about how I could also use this on chicken lost my mind and wrote chicken on the picture. In the meantime I was talking and accidentally erased the original picture so I only have this copy that says chicken. Ugh! But, it is pork and well, they sort of look this same.
Teriyaki usually refers to the sauce and the manner of cooking (grilling or broiling) but now most people think of it as just the sauce that gives the meat a deep brown color and a bit of shine from the sugar in the sauce. I used it as the sauce in this recipe and changed the manner of cooking to include my slow cooker because I knew we needed a meal when we got home and wouldn’t have time to prepare a whole pork loin.
This worked perfectly for us. As we walked in the house the kids were asking for some of the meat as the house smelled amazing. Add a side of rice or quinoa and a salad and they were ready to go. Both kids had seconds and my daughter asked me to put some pineapple in it next time.
- 1 (3 lb or so) boneless pork loin
- 1/2 cup soy sauce
- 2 tablespoons rice wine vinegar
- 2 tablespoons brown sugar
- 1/4 cup sugar
- 2 cloves garlic, finely minced
- 1/2 + teaspoons powdered ginger
- 2 tablespoons corn starch
- 2 tablespoons cold water
- Place pork loin at the bottom of the slow cooker. Mix soy sauce, rice wine vinegar, brown sugar, sugar, garlic, and powdered ginger in a small bowl until well blended. Pour over pork loin.
- Cook on low 7-8 hours until cooked through. To thicken sauce make a slurry of the corn starch and cold water. Stir in a small bowl until the corn starch is completely dissolved. Turn slow cooker onto high and mix slurry into the sauce. Cover and cook on high for 10-15 minutes. Uncover and stir. Taste and adjust spices as necessary.
- Serve over rice or quinoa if desired.