Total Time
7hrs 30mins
Prep 30 mins
Cook 7 hrs

It doesn't get any easier than this! I like to make this for a quick and tasty weeknight meal.

Ingredients Nutrition

  • 1 lb boneless pork shoulder, trimmed of fat and cut into 3/4 inch cubes
  • 1 small onion, cut into 1/4 inch wedges
  • 1 (5 ounce) cansliced bamboo shoots, drained
  • 12 cup purchased teriyaki baste and glaze
  • 1 teaspoon grated gingerroot
  • 1 (1 lb) packagefrozen broccoli carrots and water chestnut mix, thawed, drained
  • 2 cups uncooked instant rice
  • 2 cups water


  1. In 4 to 6 quart crock pot, combine pork, onion, bamboo shoots, teriyaki baste and glaze and gingerroot; mix well.
  2. Cover; cook on low setting for 5 to 7 hours.
  3. About 15 minutes before serving, stir vegetables into pork. Increase heat setting to high; cover and cook an additional 10 to 15 minutes or until vegetables are tender.
  4. Meanwhile, cook rice in water as directed on package. Serve pork mixture over rice.
Most Helpful

So easy! I happened to already have all of these ingredients on hand (I used pork loin in place of shoulder). It's nice to have a crockpot recipe that's not a pot roast or chicken. I added some fresh garlic and ground black pepper for some extra flavor. I've got lots of frozen pork loins from a BOGO sale, so I'll keep this recipe handy to use again. Thanx for a great crockpot recipe!

*Parsley* February 20, 2007