Makes 12 sandwiches.

Note: Pork butt is a flavorful and inexpensive cut of meat, which is perfect when feeding a crowd. It can be fatty, though, so be sure to trim as much fat as possible before cooking. Sriracha sauce and chile-garlic paste can be found in the Asian aisle of the supermarket.

• 1/2 c. hoisin sauce

• 1/4 c. low-sodium soy sauce

• 3 tbsp. ketchup

• 3 tbsp. rice vinegar

• 1/4 c. honey

• 3 garlic cloves, minced

• 11/2 tbsp. Sriracha sauce or chile-garlic paste (see Note)

• 11/2 tbsp. grated peeled fresh ginger

• 2 tsp. dark sesame oil

• 4 lb. boneless Boston butt pork roast, trimmed of fat and cut into 2-in. chunks

• 12 hamburger buns


Combine hoisin sauce, soy sauce, ketchup, vinegar, honey, garlic, Sriracha, ginger and sesame oil to a slow cooker and whisk to combine. Add the pork to the slow cooker and toss to coat. Cover and cook on low for 8 hours.

Remove pork from slow cooker using a slotted spoon; place on a cutting board or work surface. Shred the pork using two forks, removing any bits of fat. Return to the slow cooker, combine with the sauce and keep warm and serve on hamburger buns.

Nutrition information per serving:

Calories 440 Fat 18 g Sodium 690 mg

Carbohydrates 34 g Saturated fat 6 g Calcium 72 mg

Protein 32 g Cholesterol 82 mg Dietary fiber 1 g

Diabetic exchanges per serving: 1 1/2 bread/starch, 1/2 other carb, 4 medium-fat meat.