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Ingredients
US|METRIC
9 SERVINGS
- 1 bone-in pork shoulder blade roast (4 1/2 pounds)
- 1/4 cup sriracha sauce (plus more for serving)
- 1/2 cup sweet chili sauce (Vietnamese sweet garlic chili sauce*, plus more for serving)
- 20 lettuce leaves (Bibb, OR butter lettuce leaves)
- 1/2 cup matchstick carrots
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Directions
- Using a thin sharp knife make shallow crosswise cuts, about 1/2-inch thick, spaced 1-inch apart, all over pork. Place pork on rack in roasting pan (if using aluminum, use two pans, stacked on top of each other). Spread hot pepper sauce all over pork, turning over with tongs to avoid touching sauce. Add 1/2 cup water to bottom of pan.
- Prepare a grill to medium indirect heat (around 350 degrees F.).
- Place pan with pork on the grill over indirect heat. Cover grill and cook, turning pork over after 45 minutes, grilling until the pork is beginning to brown, 1 1/2 hours.
NutritionView More
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40Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories40Calories from Fat┅ |
% DAILY VALUE |
Total Fat0g0% |
Saturated Fat0g0% |
Trans Fat |
Cholesterol0mg0% |
Sodium340mg14% |
Potassium190mg5% |
Protein1g |
Calories from Fat┅ |
% DAILY VALUE |
Total Carbohydrate8g3% |
Dietary Fiber2g8% |
Sugars4g |
Vitamin A100% |
Vitamin C20% |
Calcium4% |
Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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