Lunch: Pulled Pork Sandwiches with Sriracha BBQ Sauce

Ingredients

3 tablespoons brown sugar
1 tablespoon ground coriander
1 teaspoon garlic powder
1 teaspoon chili powder
3/4 teaspoon salt
1 (3 1/2-pound) boneless pork shoulder (Boston butt), trimmed and cut into 4 pieces
1/2 cup ketchup
1/3 cup seasoned rice vinegar
2/3 cup water
3 tablespoons Sriracha (hot chile sauce, such as Huy Fong), divided
1 tablespoon minced peeled fresh ginger
12 (1 1/2-ounce) whole-wheat hamburger buns

Instructions

Combine first 5 ingredients in a small bowl. Rub pork with sugar mixture.
Combine ketchup, vinegar, 2/3 cup water, 2 tablespoons Sriracha, and ginger in a slow cooker, stirring well. Add pork; toss to coat.
Cook on LOW for 8 hours or until very tender.
Skim fat from surface of cooking liquid. Remove pork from cooker. Stir in remaining 1 tablespoon Sriracha. Shred pork; return to Sriracha mixture. Place about 3 ounces meat mixture on bottom half of each bun; top with top halves of buns.

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