Pulled Pork Sandwiches with Sriracha BBQ Sauce - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 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
Instructions
- 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.
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