This recipe has Sodium as 114% and Sugar as 83.2% (as a percentage of RDA).
You'll likely need to take these into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 3.2% of RDA
• Calories: 67.4% of RDA
• Carbs: 17.9% of RDA
• Fat (total lipid): 74.7% of RDA
• Fiber: 13.2% of RDA
• Fructose: 22.4% of RDA
• Protein: 66.6% of RDA
• Sodium: 114% of RDA
• Sugar: 83.2% of RDA
• Vitamin A (IU): 45.6% of RDA
• Vitamin B6: 80.7% of RDA
• Vitamin C: 123% of RDA
• Iron: 3.1% of RDA
• Magnesium: 28.2% of RDA
• Manganese: 9.2% of RDA
• Niacin: 85.3% of RDA
• Potassium: 44.4% of RDA
• Zinc: 82.5% of RDA
If any nutritional component is greater than 75% of RDA
(or any vitamin/mineral is greater than 600% of RDA),
the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
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PREPARATION
MARINATING THE PORK
1.
Combine 1/2 cup hoisin sauce, 3 Tbsp pineapple juice,1/3 cup water,1/3 cup soy sauce, 1/3 cup honey, 1 Tbsp sesame oil, 1 tsp Chinese five spice, 2 Tbsp garlic, minced, 2 Tbsp ginger, minced, 3 Tbsp Sriracha chili sauce (more or less to taste), 1/2 tsp salt and pepper,5 lb pork butt or shoulder roast, quartered.
2.
Place pork in re-sealable plastic bag or bowl and pour marinade over; cover and chill a minimum of 4 hr, up to overnight.
COOKING THE PORK
3.
Preheat oven to 300º.
4.
Place pork and marinade in a heavy-bottomed, oven-proof pot with lid (a roasting pan or a slow cooker can be used as well, if desired). Cover tightly and slowly roast 3-4 hr until pork is tender (6-8 hr in slow cooker).
5.
Remove from oven and ladle juices into a saucepan; simmer juices over medium-high heat until a thin, syrupy glaze forms, approximately 12-15 min.
6.
Baste pork with glaze, reserving some for serving, then return to oven and increase temp to 425º, cooking until glaze is set, sticky and darkened, approx. 10 min.
7.
Shred slightly.
PREPARING THE SLAW
8.
Combine 1 Tbsp each fresh lime juice and seasoned rice vinegar, 2 tsp soy sauce, 1 1/2 tsp sesame oil, 1/2 small head red cabbage, shredded fine.
9.
Mix well.
ASSEMBLING THE SLIDERS
10.
Cut the sweet Hawaiian rolls horizontally.
11.
Spread the shredded beef over the bottom half of the rolls.
12.
Top with the slaw and place the top half of the rolls on top of the slaw.
13.
Cut the rolls according to the scoring in the rolls and serve while beef is warm.
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
A partially gluten-free variant of this recipe can be made to reduce the amount of gluten.
Just make the following substutions: hoisin sauce (gluten-free) for hoisin sauce and gluten-free soy sauce for soy sauce (regular) and gluten-free soy sauce for soy sauce (regular) and coconut aminos for soy sauce (regular) and coconut aminos for soy sauce (regular).
2.
Make it Wheat Free!
A partially wheat-free variant of this recipe can be made to reduce the amount of wheat.
Just make the following substutions: hoisin sauce (gluten-free) for hoisin sauce and gluten-free soy sauce for soy sauce (regular) and gluten-free soy sauce for soy sauce (regular) and coconut aminos for soy sauce (regular) and coconut aminos for soy sauce (regular).
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 1349
Protein 74.9 g
Carbohydrates 49.2 g
Iron 0.58 mg
Fiber 3.71 g
Calcium 32.1 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
