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Pulled Pork with Ginger Sauce

 Pulled Pork with Ginger Sauce
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
6 ServingsPrep: 20 min. Cook: 7 hours


  • 2 medium onions, chopped
  • 1 boneless pork shoulder butt roast (3 pounds), trimmed
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup ketchup
  • 3 tablespoons lemon juice
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons honey
  • 4 teaspoons butter, melted
  • 1 teaspoon ground coriander
  • 1 teaspoon minced fresh gingerroot
  • Thinly sliced green onions
  • Hamburger buns, split


  • 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.
  • 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.
  • 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

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Pulled Pork with Ginger Sauce (continued)

Directions (continued)

  • onions; serve on buns. Yield: 6 servings.
Nutritional Facts: 1 cup (calculated without buns) equals 479 calories, 25 g fat (10 g saturated fat), 141 mg cholesterol, 1,115 mg sodium, 23 g carbohydrate, 1 g fiber, 39 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.