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.
Ingredients
- 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
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.
Notes
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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