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Pulled Pork Sandwiches with Sriracha BBQ Sauce

Photo: Iain Bagwell; Styling: Missie Neville Crawford

Hands-on time 20 mins
Total time 8 hrs, 30 mins
Yield

Serves 12

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

  5. RUNNERS-UP

  6. Pressure Cooker: Using a 6- or 7-quart pressure cooker, follow instructions through step 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.

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

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov