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Slow Cooker Sriracha Pulled Pork Sandwiches - Ready to Eat Dinner

<p>This Slow Cooker Pulled Pork Sriracha is tangy and sweet with the spiciness of everyone’s favorite rooster. This freezer meal sandwich recipe is a crowd pleaser!</p>
6 Servings Recipe By

Ingredients

  • 1 medium Onion
  • 2 1/2 pounds Boston Butt Roast
  • 3/4 cups Tomato Sauce
  • 2 tablespoons Sriracha Sauce
  • 3 tablespoons Pineapple Juice
  • 1/4 cups Honey
  • 1 tablespoon Rice Vinegar
  • 1 tablespoon Soy Sauce
  • 1 teaspoon Garlic Powder
  • 1/8 teaspoons Salt
  • 1/8 teaspoons Black Pepper

Serving Day Ingredients

  • 6 individual Hamburger Buns, Whole Wheat

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 1 sandwich
  • 575 Calories
  • 26g Total Fat
  • 9g Sat Fat
  • 0g Trans Fat
  • 117mg Cholesterol
  • 815mg Sodium
  • 43g Total Carb
  • 1g Fiber
  • 19g Total Sugars (Includes 11g Added Sugars)
  • 41g Protein
  • 17 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Cut onion into quarters and place roast and onion in a slow cooker.
  2. Whisk together all other ingredients except buns and pour over roast.
  3. Cook on low for 8 hours or on high for 6 hours.
  4. Remove roast to a cutting board and discard onions.
  5. Shred pork with two forks or with hands if cool enough.
  6. Meanwhile, place sauce in a sauce pan and simmer until thickened and reduced by half.
  7. Return roast and sauce to slow cooker and toss to coat.
  8. Serve on hamburger buns.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Cut onion into quarters and place roast and onion in a slow cooker.
  2. Whisk together all other ingredients except buns and pour over roast.
  3. Cook on low for 8 hours or on high for 6 hours.
  4. Remove roast to a cutting board and discard onions.
  5. Shred pork with two forks or with hands if cool enough.
  6. Meanwhile, place sauce in a sauce pan and simmer until thickened and reduced by half.
  7. Return roast and sauce to slow cooker and toss to coat.
  8. Let cool.
  9. Divide roast among indicated number of freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat in microwave until warmed through.
  3. Serve on hamburger buns.

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