- 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
- 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
Combine first 5 ingredients in a small bowl. Rub pork with sugar mixture.
Combine ketchup, vinegar, 2/3 cup water, 2 tablespoons Sriracha, and ginger in a slow cooker, stirring well. Add pork; toss to coat.
Cook on LOW for 8 hours or until very tender.
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 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 Cover and cook over medium-low heat for 3 hours and 15 minutes or until pork is tender. Proceed with step
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