How does Allison Sosna, founder of Micro-Greens, keep her recipes so cheap? She buys in bulk and stretches every ingredient. Pork shoulder, for example, costs about $8 but gets used in three separate recipes. Sriracha and pickled carrots add ample, inexpensive flavor.
Advertisement
Pulled Pork Sandwich with Pickled Carrots
Rate this recipe!
Instructions
- Place pork shoulder in a slow cooker along with 4 tablespoons soy sauce. Add cold water to cover (about 6 cups) and set on high heat. Cover and cook 4 hours or until tender.
- Peel and julienne carrots. Submerge in 6 tablespoons water, cider vinegar, olive oil, and remaining 1 teaspoon soy sauce. Marinate at least 1 hour and up to 1 week.
- Once tender, remove pork shoulder from cooking liquid; cool. Ladle cooking liquid into a separate container and set aside. When pork is cool enough to handle, shred meat from bone using a fork. Divide shredded pork into two equal portions, reserving one for future use.
- Mix Sriracha with one portion of the pork to taste. Top four of the bread slices with pork; drizzle with about 1 tablespoon cooking liquid (reserve remaining liquid for another use; such as soup stock). Top with pickled carrots and remaining bread slices.
Recipe Notes
Nutrition Facts
Pulled Pork Sandwich with Pickled Carrots
Amount Per Serving
Calories 347
Calories from Fat 108
% Daily Value*
Total Fat 12g
18%
Saturated Fat 3g
15%
Polyunsaturated Fat 3g
Monounsaturated Fat 6g
Cholesterol 69mg
23%
Sodium 361mg
15%
Total Carbohydrates 28g
9%
Dietary Fiber 3g
12%
Protein 1128g
2256%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 347 cal, 12g fat (6g mono, 3g poly, 3g sat), 69mg chol, 28g protein, 28g carb, 3g fiber, 361mg sodium
