I'm giving the recipe three stars because I had to make a lot of adjustments, but the end result was very, very good. I used pork loin roast instead of shoulder to keep down the work of having to pick all the fat out of the meat. I did cook the meat in the pineapple juice and teriyaki sauce as directed, but by the end of the cook time, the juices were clotted with fat and swimming in grease... not a very good taste in my opinion. I trashed the cooking juices and started over with the sauce (which I made from teriyaki, lime juice, brown sugar, and a little ketchup and cider vinegar). The end result was very good, lots of left overs that my husband nearly ate by himself. A premade teriyaki sauce (like Kikkoman baste & glaze) would have worked well too, but didn't have any on hand. Still worth a try if you like teriyaki pork.
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