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


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

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Ratings & Reviews

showard6's Review

February 21, 2015

steponme's Review

January 25, 2015
Easy and very good. Served on the whole wheat bun with roasted cauliflower on the side.

sukeedog's Review

January 01, 2015

micheleInMN's Review

December 09, 2014
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 I am looking forward to making it again soon!