Pulled Pork with Ginger Sauce
TOTAL TIME: Prep: 20 min. Cook: 7 hours
YIELD: 6 servings.
It's almost sacrilegious for a South Carolinian from the capitol city to make any sauce for pulled pork except mustard-based. But we love this Asian-inspired Ginger Sauce. Wonderful in a sandwich it's also great over rice. —Mary Marlowe Leverette, Columbia, South Carolina
Ingredients
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2 medium onions, chopped
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1 boneless pork shoulder butt roast (3 pounds), trimmed
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1 teaspoon salt
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1/2 teaspoon pepper
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1 cup ketchup
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3 tablespoons lemon juice
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2 tablespoons Worcestershire sauce
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2 tablespoons honey
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4 teaspoons butter, melted
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1 teaspoon ground coriander
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1 teaspoon minced fresh gingerroot
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Thinly sliced green onions
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Hamburger buns, split
Directions
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1.
Place onions in a 4- or 5-qt. slow cooker. Sprinkle roast with salt and pepper; place over onions. Cook, covered, on low 6-8 hours or until pork is tender.
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2.
Remove pork and onions; cool slightly. Discard cooking juices or save for another use. Shred pork with two forks. Return pork and onions to slow cooker.
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3.
In a small bowl, whisk ketchup, lemon juice, Worcestershire sauce, honey, butter, coriander and ginger until blended. Stir into pork mixture. Cook, covered, on low 1 hour longer. Sprinkle with green onions; serve on buns.
Nutrition Facts
1 cup (calculated without buns): 479 calories, 25g fat (10g saturated fat), 141mg cholesterol, 1115mg sodium, 23g carbohydrate (20g sugars, 1g fiber), 39g protein.
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