Pulled Pork Sandwiches with Sriracha BBQ Sauce

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Pulled Pork Sandwiches with Sriracha BBQ SauceRecipe

Photo: Iain Bagwell; Styling: Missie Neville Crawford

Serves 12


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3 tablespoons brown sugar
1 tablespoon ground coriander
1 teaspoon garlic powder
1 teaspoon chili powder
3/4 teaspoon salt
1 (3 1/2-pound) boneless pork shoulder (Boston butt), trimmed and cut into 4 pieces
1/2 cup ketchup
1/3 cup seasoned rice vinegar
2/3 cup water
3 tablespoons Sriracha (hot chile sauce, such as Huy Fong), divided
1 tablespoon minced peeled fresh ginger
12 (1 1/2-ounce) whole-wheat hamburger buns


Hands-on: 20 Minutes
Total: 8 Hours, 30 Minutes

1. Combine first 5 ingredients in a small bowl. Rub pork with sugar mixture.

2. Combine ketchup, vinegar, 2/3 cup water, 2 tablespoons Sriracha, and ginger in a slow cooker, stirring well. Add pork; toss to coat.

3. Cook on LOW for 8 hours or until very tender.

4. Skim fat from surface of cooking liquid. Remove pork from cooker. Stir in remaining 1 tablespoon Sriracha. Shred pork; return to Sriracha mixture. Place about 3 ounces meat mixture on bottom half of each bun; top with top halves of buns.


Pressure Cooker: Using a 6- or 7-quart pressure cooker, follow instructions through step 2. Close lid securely; bring to high pressure over high heat (about 4 minutes). Adjust heat to medium-high or level needed to maintain high pressure; cook 55 minutes. Remove from heat; let stand 20 minutes. Place cooker under cold running water to release pressure. Remove lid. Place pork in a bowl; keep warm. Skim fat from cooking liquid. Bring cooking liquid to a boil over medium-high heat; cook for 10 minutes or until mixture thickens slightly. Stir in remaining 1 tablespoon Sriracha. Shred pork; return to Sriracha mixture.

Dutch Oven: Using a large Dutch oven, follow instructions through step 2. Cover and cook over medium-low heat for 3 hours and 15 minutes or until pork is tender. Proceed with step 4.

Created date

November 2014

Nutritional Information

Calories 231
Fat 6.5 g
Satfat 2 g
Monofat 1.9 g
Polyfat 1.5 g
Protein 20 g
Carbohydrate 28 g
Fiber 5 g
Cholesterol 46 mg
Iron 4 mg
Sodium 619 mg
Calcium 269 mg