Pulled Pork Sandwich with Pickled Carrots
  • 2 bone-in, center cut pork shoulder
  • 4tablespoons plus 1 teaspoon low-sodium soy sauce
  • 4medium carrots
  • 6tablespoons water
  • 6tablespoons apple cider vinegar
  • 1tablespoon olive oil
  • 3-4teaspoons Sriracha sauce
  • 8slices whole-wheat breadtoasted
  1. 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.
  2. 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.
  3. 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.
  4. 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