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Slow Cooker Sriracha Pulled Pork Sandwiches

 

I’ve never really been big on condiments. My husband makes fun of me for eating sandwiches without mayonnaise. I hated mustard throughout my childhood and only came around to deli mustard in the last few years. Even ketchup I try to avoid because it contains so much sugar. But a few years ago I discovered Sriracha. If you love spicy foods then you likely know about the Rooster. You can find it in the Asian food section of most grocery stores now, but it has far more uses than just Asian dishes. My husband puts it on just about anything. (We seriously buy Sriracha more often than ketchup in our house!) I have discovered two traditional recipes that greatly benefit from the addition of Sriracha: deviled eggs and cole slaw! Southerners stone me, but I’ll never go back.

I have received questions about whether or not Sriracha counts as a whole food though. Let me quickly explain why I allow it on my table. It has a small number of ingredients (7 to be exact – decent for something that comes in a bottle). Some are questionable, such as sugar and chemical preservatives; but the rest are real food (i.e. chili, garlic, vinegar, etc.) If you have ever consumed Sriracha, you know that it is quite spicy. For this entire recipe, I used only 2 Tablespoons, and when I use it as a condiment, it is typically just a few little drops. In my house we try to live by the 80/20 rule, meaning that the majority of the foods we eat are wholesome and real, but we allow ourselves the occasional indulgence or sometimes simply convenience. I figure a little bit of Sriracha now and then isn’t going to hurt too much. You can decide for yourself whether bottled Sriracha belongs on your table. If you decide it doesn’t, you can substitute red pepper or a suitable hot sauce, or you can try making your own! (Recipes here and here.)

Slow Cooker Sriracha Pulled Pork

Author/Source:

Kim @ onceamonthmeals.com, adapted from Kalyn’s Kitchen

Ingredients:

I like to serve these sandwiches with slices of pineapple and slaw.

  • 2.5 pounds boston butt roast
  • 1 onion, quartered
  • 0.75 cups tomato sauce
  • 2 Tablespoons Sriracha hot sauce (or more to taste)
  • 3 Tablespoons unsweetened pineapple juice
  • 0.25 cups honey
  • 1 Tablespoon rice vinegar
  • 1 Tablespoon soy sauce
  • 1 teaspoon garlic powder
  • salt and pepper to taste
  • 6 Whole Wheat Sandwich Buns (or try Kelly’s Hamburger Buns)

Directions:

Place roast and quartered onion in a slow cooker. Whisk together sauce ingredients (all remaining except for sandwich buns) and pour over roast. Cook on low for 8 hours or on high for 6 hours. Remove roast to a cutting board and discard onions. Shred pork with two forks or with hands if cool enough. Meanwhile, place sauce in a sauce pan and simmer until thickened and reduced by half. Return roast and sauce to slow cooker and toss to coat.

{If you’re interested in my Sriracha cole slaw for a side dish or topping as pictured above, I combine cabbage, carrots, green onions, mayo, lime juice, Sriracha, salt and pepper. Garnish with cilantro if you have it. Sorry, I never actually measure, so just use ingredients to taste.}

Freezing Directions:

There are two options for freezing. 1) Whisk together sauce ingredients and store in a freezer bag with meat and onions until ready to serve. Thaw and cook in slow cooker as directed above. 2) Cook as directed above. Store in freezer bags. To serve, simply thaw and reheat.

Servings: 6

**conversion chart image provided by Erik Spiekermann

2 Responses to “Slow Cooker Sriracha Pulled Pork Sandwiches”

  1. Kelly says:

    Did you intend to put 3 3/4 onions in the recipe? The site you reposted from said 1 onion. Just curious!

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