Photo: Iain Bagwell; Styling: Missie Neville Crawford
Hands-on Time
20 Mins
Total Time
8 Hours 30 Mins
Yield
Serves 12

How to Make It

Step 1

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

Step 2

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

Step 3

Cook on LOW for 8 hours or until very tender.

Step 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.

Step 5

RUNNERS-UP

Step 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.

Step 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

Chef'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

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