This slow cooker 3-ingredient foil wrapped teriyaki pork is one of those set-it-and-forget-it dinners that makes the whole house smell amazing. It’s inspired by the way my brother likes to stack simple ingredients in foil packets on the grill, but here we tuck them into the slow cooker instead. Everything steams in its own juices, the teriyaki soaks right into the pork, and the foil traps in all that flavor. It’s perfect for busy weeknights, game days, or anytime you want a hot, comforting meal with almost no prep or cleanup.
Serve the teriyaki pork over hot white or brown rice with a spoonful of the juices from the foil packet drizzled on top. A side of steamed broccoli, green beans, or a simple salad helps balance the sweetness of the sauce. You can also shred the pork and tuck it into slider buns with a little coleslaw for an easy party option, or wrap it in lettuce leaves or tortillas for a fun, build-your-own dinner night with the family.
Slow Cooker 3-Ingredient Foil Wrapped Teriyaki PorkServings: 4
Ingredients
2 to 2 1/2 pounds boneless pork shoulder or pork butt, cut into 4 thick chunks
1 cup thick teriyaki sauce (bottled, your favorite brand)
2 tablespoons toasted sesame seeds, plus more for sprinkling on top
Directions
Line your slow cooker crock with a single layer of heavy-duty aluminum foil, leaving enough extra foil hanging over the sides so you can fold it loosely over the pork later. This creates a foil “pocket” that helps trap in steam and flavor.
Place another large sheet of foil on the counter. Set the pork chunks in the center in a single layer, snugly together but not stacked on top of each other. If your slow cooker is small, you can divide the pork between two foil packets instead of one big one.
Pour the teriyaki sauce evenly over the pork, turning the pieces with clean hands or tongs so they’re well coated on all sides. Sprinkle the 2 tablespoons of toasted sesame seeds evenly over the sauced pork. The seeds will toast a little more as they cook and add a nutty flavor and texture.
Lift the sides of the foil up and around the pork to form a tightly wrapped packet, sealing the top and ends well so the juices don’t leak out. If you’re using two packets, divide the sauce and sesame seeds between them and wrap each one tightly.
Transfer the foil-wrapped pork packet(s) into the foil-lined slow cooker, seam side up. Fold any overhanging liner foil loosely over the top, but do not seal it completely to the crock; you just want to help keep splatters down and heat in while the main packet stays tightly wrapped.
Cover the slow cooker with its lid. Cook on LOW for 7 to 8 hours or on HIGH for 3 1/2 to 4 hours, until the pork is very tender and easily pulls apart with a fork. Cooking times can vary a bit based on your slow cooker and the exact size of the pork chunks.
When the pork is done, carefully open the slow cooker lid away from your face to avoid the burst of hot steam. Use oven mitts or tongs to gently open the foil packet, watching for hot juices that may have pooled inside.
Sprinkle a small pinch of extra sesame seeds over the top of the pork right in the foil for a fresh, toasty look. For serving, you can leave the pork nestled in the foil inside the slow cooker to stay warm on the “keep warm” setting, or transfer the pork and its teriyaki juices to a serving dish. Serve the pork in chunks or gently shred it with two forks and toss it back in the sauce before plating.
Variations & Tips
For milder flavor or picky eaters, choose a low-sodium or less-sweet teriyaki sauce and thin it with a few tablespoons of water before pouring over the pork so the flavor isn’t too strong. If your family likes a little heat, stir a teaspoon of crushed red pepper flakes into the teriyaki before adding it to the pork. You can also use pork loin instead of shoulder for a leaner option; just check it a bit earlier, as loin can dry out if overcooked. For a slightly charred finish, transfer cooked pork to a baking sheet, spoon some sauce over the top, and broil for 3 to 5 minutes until the edges caramelize. If you prefer bite-size pieces instead of larger chunks, cut the pork into cubes before cooking, but keep them large enough (about 2-inch pieces) so they don’t dry out. Food safety tips: Always start with fully thawed pork and keep it refrigerated until you’re ready to assemble the packet. Wash your hands, cutting board, and any utensils that touch raw pork with hot, soapy water before using them on other foods. Make sure the pork reaches an internal temperature of at least 145°F (63°C), though for shoulder you’ll usually go higher for tenderness. Do not reuse the foil or any leftover sauce from the raw pork as a marinade later; once the meal is over, discard the foil and any remaining juices that have been at room temperature for more than 2 hours.
