Rating: 4.5 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
David Bonom
Recipe by Cooking Light December 2014

Gallery

Credit: Iain Bagwell; Styling: Missie Neville Crawford

Recipe Summary

hands-on:
20 mins
total:
8 hrs 30 mins
Yield:
Serves 12
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • RUNNERS-UP

  • 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

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

Nutrition Facts

231 calories; fat 6.5g; saturated fat 2g; mono fat 1.9g; poly fat 1.5g; protein 20g; carbohydrates 28g; fiber 5g; cholesterol 46mg; iron 4mg; sodium 619mg; calcium 269mg.
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