Teriyaki Pork & Slaw Sandwiches Recipe
Would you like to taste the best ever Teriyaki Pork & Slaw Sandwiches? Even though Teriyaki Pork & Slaw Sandwiches is a Snack I relish it any time of the day. Treat your family to this Teriyaki Pork & Slaw Sandwiches and they are going to adore you for it.
Ingredients
1 can (8 oz.) crushed pineapple packed in its own juice
1/2 cup soy sauce
1 clove garlic, minced or pressed
1 tablespoon each honey and salad oil
2 teaspoons minced fresh ginger
2 1/2 to 3 pounds boneless pork shoulder, cut into 1-inch cubes
Pineapple Slaw
8 to 10 flour tortillas, each about 8 inches in diameter
Red leaf or butter lettuce leaves
Directions
Drain pineapple, reserving juice.
Set drained pineapple aside to use in slaw.
In a large bowl, stir together pineapple juice, soy, garlic, honey, oil, and ginger.
Add pork and stir to coat evenly.
Cover and refrigerate for at least 4 hours or until next day.
If using bamboo skewers, soak 8 skewers in hot water to cover for 30 minutes.
Meanwhile, prepare Pineapple Slaw.
Also sprinkle a few drops of water over each tortilla; then stack tortillas and wrap in heavy-duty foil.
Set aside.
Lift meat from marinade and drain briefly (reserve marinade).
Thread 5 or 6 meat cubes on each of 8 bamboo or metal skewers.
Place skewers on a lightly greased grill 4 to 6 inches above a solid bed of hot coals.
Cook, basting occasionally with marinade and turning often, until meat is well browned but no longer pink in center; cut to test (7 to 9 minutes).
Also heat foil-wrapped tortillas at side of grill (not directly over coals) until warm turn several times.
Set drained pineapple aside to use in slaw.
In a large bowl, stir together pineapple juice, soy, garlic, honey, oil, and ginger.
Add pork and stir to coat evenly.
Cover and refrigerate for at least 4 hours or until next day.
If using bamboo skewers, soak 8 skewers in hot water to cover for 30 minutes.
Meanwhile, prepare Pineapple Slaw.
Also sprinkle a few drops of water over each tortilla; then stack tortillas and wrap in heavy-duty foil.
Set aside.
Lift meat from marinade and drain briefly (reserve marinade).
Thread 5 or 6 meat cubes on each of 8 bamboo or metal skewers.
Place skewers on a lightly greased grill 4 to 6 inches above a solid bed of hot coals.
Cook, basting occasionally with marinade and turning often, until meat is well browned but no longer pink in center; cut to test (7 to 9 minutes).
Also heat foil-wrapped tortillas at side of grill (not directly over coals) until warm turn several times.
