Teriyaki Pork Sloppy Joes

6 sandwiches
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Teriyaki Pork Sloppy Joes made with ground pork and teriyaki sauce are the PERFECT combo of sweet and messy on a toasted brioche bun, ready in only 20 minutes!

Another week, another addition to the popular Sloppy Joes series! And just in case you missed it, here’s my Korean Beef Sloppy Joes and BBQ Sausage Sloppy Joes, both variations on my most popular recipe Ultimate Sloppy Joes.


We’re more than half way through our sloppy joes series, and honestly we still haven’t run out of ideas! We’re sloppy joes inspired, and I’m super excited about this week’s Teriyaki Pork Sloppy Joes. Teriyaki Pork is a recipe I’ve made MANY times over the years for clients, and now I love making these sloppy joes for my family because they’re super kid-friendly.

Teriyaki Pork Sloppy Joes are a combo of sweet teriyaki mixed with ground pork and cooked in a messy sauce with carrots and garlic. Just like the classic teriyaki dish, we’re topping these with scallions and cucumber, after piling it high on a buttery toasted brioche bun. Seriously, teriyaki pork sloppy joes are the things that dreams are made of. Sweet, savory dreams.

how to meal prep teriyaki pork sloppy joes

Sloppy joes are EASY to meal prep for the week, and perfect for busy schedules!

  • Brown the meat and veggies in the sauce, but set some of the sauce aside in a container (or even better, make some extra sauce).
  • Cook the meat through, but stop when the sauce is still pretty thin. It will thicken later.
  • When ready, reheat the meat in a skillet with 2-3 tablespoons of water, and the reserved sauce.
  • Serve as normal with cucumber, scallions, and freshly toasted buns.

Teriyaki Pork Sloppy Joes


Vegetables to hide in teriyaki sloppy joes

  • Chopped bell peppers
  • Onions
  • Bean Sprouts
  • Spinach


  • Use a large skillet with some oil and garlic to brown the pork until almost cooked through. Add to slow cooker.
  • Stir in carrots and sauces.
  • Whisk together broth and corn starch. Pour over pork and close lid to slow cooker.
  • Cook on high for 4 hours, or low for 8 hours. When it’s done, top with cucumber and scallions.
  • Butter and toast your buns, then scoop evenly onto each and serve.
  • If you don’t want to serve on buns, you can serve teriyaki pork sloppy joes over rice instead!



  • It’s important not to overcook the sauce, otherwise too much water will cook off and your joes won’t be sloppy enough. Stop when you see the sauce just start to thicken. It will continue to thicken a little more as it cools down .
  • You can make this recipe with ground chicken or beef, both meats go well with teriyaki sauce.
  • Butter and toast the brioche buns so they’ll hold up to the moisture in the sauce without breaking apart.
  • Prep your ingredients before you start cooking so the pan doesn’t burn on the bottom while you’re trying to chop.

I’d love to know how it turns out for you so if you do make the recipe pretty please come back and leave a comment letting me know how you enjoyed them.

We put a whole lot of delicious effort into recipe testing ALL of these Sloppy Joes, just for this weekly series!

Teriyaki Pork Easy Sloppy Joes

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Teriyaki Pork Sloppy Joes

Teriyaki Pork Sloppy Joes made with ground pork and teriyaki sauce are the PERFECT combo of sweet and messy on a toasted brioche bun, ready in only 20 minutes!
Yield 6 sandwiches
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Sandwich
Cuisine American Fusion
Author Sabrina Snyder


  • 2 tablespoons canola oil
  • 1 carrot minced finely
  • 3 cloves garlic chopped
  • 1 1/2 pounds ground pork
  • 1/3 cup teriyaki sauce
  • 1 cup chicken broth
  • 2 tablespoons hoisin sauce
  • 1 tablespoon cornstarch
  • 6 brioche buns toasted
  • 1 bunch scallions thinly sliced (optional)
  • 1 cucumber peeled and thinly sliced (optional)


  • Add the canola oil and carrots to a large skillet on medium heat and cook for 5-7 minutes until softened and just starting to brown.
  • Add in the garlic and pork and cook, crumbling while cooking until browned, about 5-7 minutes .
  • Add in the teriyaki sauce, chicken broth, hoisin sauce and cornstarch and whisk well before the cornstarch starts to clump in the heated sauce.
  • Cook for 4-5 minutes until sauce is reduced and spoon onto brioche bun and top with green onions or cucumber slices.


Note: click on times in the instructions to start a kitchen timer while cooking.


Calories: 503kcal | Carbohydrates: 28g | Protein: 25g | Fat: 31g | Saturated Fat: 9g | Cholesterol: 81mg | Sodium: 1121mg | Potassium: 577mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1755IU | Vitamin C: 6.6mg | Calcium: 80mg | Iron: 3.3mg

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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  1. “Teriyaki” essentially means “BBQ” in japanese. Saying “use teriyaki sauce” is not vary specific as no two teriyaki sauces are the same. For recipes like this, could you mention what brand you use or how to make it if you make your own? i imagine the taste is entirely different for every person that made this.

  2. Very delicious and easy! I had left over boiled carrots and broth from a previous meal and used them with turkey ground beef; served over sesame hamburger rolls. It was a supper in 15 minutes! Thank you for this recipe!

  3. Very delicious and easy! I had left over boiled carrots and broth from a previous meal and used them with turkey ground beef and sesame hamburger rolls; supper in 15 minutes! Thank you for this recipe!

  4. These are delicious and have made it onto our regular meals list. I’m not a fan of sloppy joes, but I’m a fan of these!