Sriracha BBQ Pulled Pork Sandwiches Recipe & 3-Bean Vegetarian Chili

Today Show: Cooking Light Dinners

From Cooking Light, Frances Largeman-Roth shared healthy cooking recipes for Pulled Pork Sandwiches and Three-Bean Vegetarian Chili on Today Show. For more of her kitchen ideas, try White Pizza, Cantonese-Style Shrimp, and Maple-Glazed Chicken.

Today Show: Cooking Light Sriracha BBQ Pulled Pork Sandwiches Recipe Ingredients

Sriracha is a popular ingredient lately, and here it’s used in a BBQ sauce recipe for this pork shoulder meal, at just 230 calories per serving.

• 3 tbsp Brown Sugar
• 1 tsp Garlic Powder
• 1/2 cup Ketchup
• 2/3 cup Water
• 1 tbsp minced peeled Ginger
• 1 tbsp ground Coriander
• 1 tsp Chili Powder
• 1 3 1/2 lb trimmed boneless Pork Shoulder (cut in 4 pieces)
• 1/3 cup Rice Vinegar
• 3 tbsp Sriracha
• 12 Whole Wheat Hamburger Buns
• 3/4 tsp Salt

Cooking Light: Today Show Pulled Pork Sandwiches with Sriracha BBQ Sauce Recipe Directions

1. Combine brown sugar with coriander, garlic powder, chili powder, and salt.
2. Rub the pork using this sweet rub mixture.
3. Combine ketchup with 2/3 cup water, vinegar, ginger, and 2 tbsp Sriracha in a slow cooker.
4. Stir the sauce well and add the pork, tossing to coat it in the sauce.
5. Cook the dish on low for eight hours, or until tender.
6. Skim fat off the surface. Remove pork from the slow cooker.
7. Stir in 1 tbsp Sriracha. Shred the pork and return it to the sauce.
8. Serve about 3 oz meat and sauce per sandwich.

Today Show: Frances Largeman-Roth Three-Bean Vegetarian Chili Recipe

Frances Largeman-Roth said that this veggie chili would be perfect for Meatless Mondays. “It’s not too spicy, so you can give it to your kids,” she said, adding that it has a healthy nine grams of fiber.

Ingredients

• 3/4 cup organic Vegetable Broth
• 1/4 cup chopped, seeded Jalapeno Pepper
• 2 tsp ground Cumin
• 2 15-oz cans rinsed, drained Black Beans
• 1 15-oz can rinsed, drained Pinto Beans
• 1 cup chopped Onion
• 2 tsp Chili Powder
• 2 tsp Worcestershire Sauce
• 2 minced cloves Garlic
• 2 14.5-oz cans Diced Tomatoes (with juices)
• 1 15-oz can rinsed, drained Kidney Beans
• 2 oz shredded Monterey Jack Cheese (with 1/2 cup Jalapeno Peppers)
• 1/2 cup reduced fat Sour Cream
• 1/4 cup chopped Cilantro
• 1/2 tsp Salt

Directions

1. Combine all ingredients, except sour cream, Monterey Jack, and cilantro, in a slow cooker.
2. Cover and cook on low for about eight hours.
3. Serve chili topped with your choice of sour cream, cheese, and cilantro.