Delicious Living
  • 2 bone-in, center cut pork shoulder
  • 4 tablespoons plus 1 teaspoon low-sodium soy sauce
  • 4 medium carrots
  • 6 tablespoons water
  • 6 tablespoons apple cider vinegar
  • 1 tablespoon olive oil
  • 3-4 teaspoons Sriracha sauce
  • 8 slices whole-wheat bread (toasted)

Pulled Pork Sandwich with Pickled Carrots

Allison Sosna | Delicious Living
  • Serves: 4 people
  • Calories per serving: 347

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.


  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.

PER SERVING: 347 cal, 12g fat (6g mono, 3g poly, 3g sat), 69mg chol, 28g protein, 28g carb, 3g fiber, 361mg sodium


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