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

Frances Largeman-Roth shared an idea for Sriracha BBQ Pulled Pork Sandwiches from Cooking Light on Today Show. (Brent Hofacker / Shutterstock.com)
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
- Combine brown sugar with coriander, garlic powder, chili powder, and salt.
- Rub the pork using this sweet rub mixture.
- Combine ketchup with 2/3 cup water, vinegar, ginger, and 2 tbsp Sriracha in a slow cooker.
- Stir the sauce well and add the pork, tossing to coat it in the sauce.
- Cook the dish on low for eight hours, or until tender.
- Skim fat off the surface. Remove pork from the slow cooker.
- Stir in 1 tbsp Sriracha. Shred the pork and return it to the sauce.
- 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
- Combine all ingredients, except sour cream, Monterey Jack, and cilantro, in a slow cooker.
- Cover and cook on low for about eight hours.
- Serve chili topped with your choice of sour cream, cheese, and cilantro.
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