Pulled Pork Sandwiches with Red Ginger BBQ Sauce

[WEEKNIGHT] [Healthy] [Company]

Makes 10 servings

• 2 tsp. ground cumin
• 2 tsp. ground coriander
• ¼ tsp. black pepper
• ⅛ tsp. salt
• 1 3- to 3½-lb. boneless pork shoulder roast, trimmed and cut into three pieces
• 1 cup beef broth
• 1 Tbsp. olive oil
• 1 cup chopped red onion
• 3 Tbsp. minced garlic
• 2 Tbsp. grated fresh ginger
• ⅔ cup packed brown sugar
• 1¼ cups red wine vinegar
• ¼ cup reduced-sodium soy sauce
• ½ tsp. crushed red pepper
• 1 14.5-oz. can diced tomatoes, undrained
• 10 bakery-style whole grain buns, split and toasted

DIRECTIONS

For spice rub, in a small bowl stir together cumin, coriander, black pepper, and salt. Sprinkle spice mixture over meat; rub in with your fingers. Prepare as directed for desired cooker, below.

Fast 25-minute cook time

Place a steam rack in a 6-qt. electric or stove-top pressure cooker; add broth. Place meat on rack in pot. Lock lid in place. Set an electric cooker on high pressure to cook 25 minutes. For a stove-top cooker, bring up to pressure over medium-high heat; reduce heat enough to maintain steady pressure. Cook 25 minutes. Remove from heat. For both models, let stand 15 minutes to release pressure naturally. Release any remaining pressure. Carefully open lid. Meanwhile, for sauce, in a large saucepan heat oil over medium-high heat. Add onion; cook 8 to 10 minutes or until very tender, stirring occasionally. Reduce heat if onion starts to get dark. Add garlic and ginger; cook and stir 2 minutes. Stir in brown sugar until melted. Add vinegar, soy sauce, and crushed red pepper. Bring to boiling; reduce heat. Boil gently, uncovered, 20 to 25 minutes or until reduced by half (about 1⅔ cups), stirring occasionally. Stir in tomatoes. Return to boiling; reduce heat. Boil gently, uncovered, 15 minutes. Remove meat, reserving cooking juices. Shred meat using two forks. Stir meat into sauce; heat through. Skim fat from cooking juices. Stir some juices into meat to moisten. Serve on buns.

Slow 10-hour low or 5-hour high cook time

Place meat in a 4- to 5-qt. slow cooker. Add broth. Cover and cook on low 10 to 12 hours or high 5 to 6 hours or until very tender.

For sauce, in a large saucepan heat oil over medium-high heat. Add onion; cook 8 to 10 minutes or until very tender, stirring occasionally. Reduce heat if onion starts to get dark. Add garlic and ginger; cook and stir 2 minutes. Stir in brown sugar until melted. Add vinegar, soy sauce, and crushed red pepper. Bring to boiling; reduce heat. Boil gently, uncovered, 20 to 25 minutes or until reduced by half (about 1⅔ cups), stirring occasionally. Stir in tomatoes. Return to boiling; reduce heat. Boil gently, uncovered, 15 minutes. Remove meat, reserving cooking juices. Shred meat using two forks. Stir meat into sauce; heat through. Skim fat from cooking juices. Stir some juices into meat mixture to moisten. Serve on buns.

Per serving 322 cal., 8 g fat (2 g sat. fat), 55 mg chol., 666 mg sodium, 35 g carb., 3 g fiber, 20 g sugars, 25 g pro.