Pulled Pork Teriyaki Bowls

We just had a Teriyaki Madness chain open up here in Great Falls and everyone loves it! I have to say I thought it was pretty decent myself.  However, I’m a do it yourself gal in the kitchen and when you cook up almost 8 pounds of pork shoulder, grill 5 pounds of squash, 12 mixed bell peppers and 4 onions for an article you’re doing for The Great Falls Tribune, the teriyaki bowl practically makes itself.

While I was grilling all those veg, I threw on a can of sliced pineapple. Definitely headed to teriyaki town.

I set out to make this a healthy-ish bowl (brown rice would have been better). Only 1/8th maybe 1/4 of the bowl is pork, the rest is full of fruit, vegetables and beans. With all these flavors going on, you don’t need a lot of meat.  As a matter of fact I could have omitted it and been just fine. Then again I had a shit ton of pork to use.

You can use a jarred teriyaki sauce, like Kikkoman’s reduced sodium Teriyaki Sauce & Marinade or you can make my go to Teriyaki Sauce (I really need to update those photos…).

This recipe is more about an assembly of ingredients that I like to cook ahead and freeze, hence the large quantities!

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