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Asian-Spiced Pulled Pork Sandwiches with Sriracha Slaw

Serves 8
Time 4 hr 30 min
An aromatic purée of ginger, garlic, green onions and soy gives slow-cooked pork shoulder exotic intrigue, while an easy-to-assemble, punchy Sriracha slaw adds heat and crunch.
Special Diets:
Ingredients
  • 1 (3-pound) boneless pork shoulder (Boston butt)
  • 2 cloves garlic, peeled
  • 1 (2-inch) piece fresh ginger, roughly chopped
  • 1 jalapeño pepper, seeded and chopped
  • 4 green onions, chopped
  • 2 teaspoons fine sea salt
  • 2 teaspoons ground black pepper
  • 3 tablespoons low-sodium soy sauce
  • 1/4 cup packed dark brown sugar
  • 8 hamburger buns
  • Pork Shoulder
  • Zest and juice of 1 large orange
  • Sriracha Slaw
  • 1/2 head savoy cabbage, very thinly sliced
  • Zest and juice of 1 lime
  • 1/4 cup plus 3 tablespoons mayonnaise
  • 2 tablespoons Sriracha sauce, plus more for serving (optional)
  • 1/3 cup chopped fresh cilantro
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Method

To make pork, preheat the oven to 325F.

Pat pork dry.

Using a paring knife, make several 1/2-inch slits on both sides of pork.

Place pork, fat-side up, in a large Dutch oven.

Combine garlic, ginger, jalapeno, green onions, salt and pepper in a food processor and pulse until a thick paste forms.

Add soy sauce, brown sugar and orange zest and juice and purée until fairly smooth.

Pour garlic-ginger mixture over pork and rub it into meat, working some into the slits.

Cover pot and roast, turning pork and basting every hour, until meat is very tender and shreds easily with a fork, about 4 hours.

Let pork cool, uncovered, for 30 minutes.

Meanwhile, make slaw: In a large bowl, toss together cabbage, lime zest and juice, mayonnaise, Sriracha sauce and cilantro.

Taste and add more lime juice or Sriracha, as desired.

Use 2 forks to shred meat, then toss with cooking liquid that has thickened and slightly caramelized in the pot.

To serve, lightly toast hamburger buns and top with a generous portion of shredded pork and slaw.

Serve with additional Sriracha sauce on the side, if desired.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 (3-pound) boneless pork shoulder (Boston butt)
  • 2 cloves garlic, peeled
  • 1 (2-inch) piece fresh ginger, roughly chopped
  • 1 jalapeño pepper, seeded and chopped
  • 4 green onions, chopped
  • 2 teaspoons fine sea salt
  • 2 teaspoons ground black pepper
  • 3 tablespoons low-sodium soy sauce
  • 1/4 cup packed dark brown sugar
  • 8 hamburger buns
  • Pork Shoulder
  • Zest and juice of 1 large orange
  • Sriracha Slaw
  • 1/2 head savoy cabbage, very thinly sliced
  • Zest and juice of 1 lime
  • 1/4 cup plus 3 tablespoons mayonnaise
  • 2 tablespoons Sriracha sauce, plus more for serving (optional)
  • 1/3 cup chopped fresh cilantro
Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.