Sriracha Glazed Pulled Pork Bun with Creamy Slaw

Preheat oven to 350°F.

Sriracha-Tomato Sauce

Heat olive oil in medium saucepan over medium heat. Add onion and garlic and cook until soft, about 5 minutes.

1/2 cup TABASCO^® brand Sriracha Sauce 1 tablespoon apple cider vinegar 1/2 cup hoisin sauce 1 tablespoon packed brown sugar 1/2 teaspoon black pepper Pulled Pork 3 1/2 pounds pork shoulder 1/4 cup olive oil Sea salt Freshly ground pepper Creamy Slaw 1 green cabbage, thinly sliced 1 large or 2 small carrots, grated 1 apple, thinly sliced 2 teaspoons lemon juice 1 cup plain Greek yogurt 2 1/2 tablespoons honey 2 tablespoons apple cider vinegar 1/2 teaspoon Dijon mustard 1/2 teaspoon kosher salt 1/8 teaspoon pepper 6 to 8 brioche buns PREPARATION Preheat oven to 350°F. Prepare Sriracha-Tomato Sauce: Heat olive oil in medium saucepan over medium heat. Add onion and garlic and cook until soft, about 5 minutes. Add tomato sauce, fish sauce, TABASCO^® Sriracha Sauce, vinegar, hoisin, brown sugar and black pepper and simmer on low heat for about 5 minutes. Remove from heat and set aside.

Pulled Pork

Heat large, deep ovenproof skillet over medium-high heat. Lightly coat the pork shoulder with oil and season all sides with salt and pepper.

Sear each side of the pork shoulder on the hot skillet until the pork is browned, about 3 to 5 minutes per side. Remove skillet from heat.

Pour Sriracha-Tomato Sauce over pork. Cover with aluminum foil. Bake for about 4 hours, or until the pork is tender and easily shreds with a fork.

Allow the pork to rest for about 15 minutes before shredding the whole shoulder. Keep foil over the shredded pork to keep it warm before serving.

Creamy Slaw

Place all ingredients in a large bowl and toss to coat evenly. Refrigerate until ready to use.

Serve

To assemble, cut brioche buns in half and toast lightly, add the shredded pork and top with creamy slaw. Drizzle with TABASCO^® Sriracha Sauce if desired.