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Pulled Pork with Ginger Sauce Recipe

Pulled Pork with Ginger Sauce Recipe

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
TOTAL TIME: Prep: 20 min. Cook: 7 hours YIELD:6 servings

Ingredients

  • 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

Directions

  • 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.
  • 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.
  • 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. 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 Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.