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
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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This was really yummy! This recipe was the first time I had made pork shoulder, and I was so very pleasantly surprised by both how easy it was and how tasty it was. I highly recommend this recipe! I didn't actually make it into a sandwich; instead, I ate it with various cooked veggies and also added it to non-meat homemade soups (extremely good in particular with a tomato, red lentil and chickpea soup, found at http://www.recipes4us.co.uk/Soups/Tomato%20and%20Lentil%20Soup%20Veg%20HT%20SP%20Tunisia%2050mins.htm). I am looking forward to making it again soon!
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