- 3 tablespoons brown sugar (we used light brown sugar and made sure each tablespoon was packed)
- 1 tablespoon ground coriander
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- ¾ teaspoon salt (we used kosher salt)
- 1 (3 ½-pound) boneless pork shoulder (Boston butt), trimmed and cut into 4 pieces
- ½ cup ketchup
- 1/3 cup seasoned rice vinegar
- 2/3 cup water
- 3 tablespoons Sriracha (a hot chile sauce), divided
- 1 tablespoon minced peeled fresh ginger
- 12 (1 ½ ounce) whole-wheat hamburger buns
- Take a small bowl out and mix the first 5 things together in it. Rub this mixture all over the pork.
- Take a slow cooker out and mix the following ingredients together in it: ketchup, water, ginger, vinegar, water, and 2 tablespoons of the sriracha. Add the pork into the slow cooker, tossing the pork to coat it in the liquid mixture.
- Put the lid on the slow cooker and let the pork cook on LOW for 8 hours or however long it takes for the meat to become very tender.
- Skim the fat off the surface of the liquid (we didn’t). Take the pork out of the slow cooker and shred the pork. Stir the remaining sriracha into the cooking liquid before returning the pulled pork to the sauce, making sure to stir the pork around in the liquid so it’s fully coated. Take roughly 3 ounces of the pulled pork and place it on the bottom half of a bun, placing the top bun on the pork afterwards.
Sandwich was fine but we didn’t get that heat from the sriracha that we were expecting. We think we can improve it so we’ll fix it again. We’ll keep you updated in a later post.
Recipe source unknown.