It's almost sacrilegious for a South Carolinian from the capitol city to make any sauce for pulled pork except mustard-based. But we love this Asian-inspired Ginger Sauce. Wonderful in a sandwich it's also great over rice.

Ingredients

• 2 medium onions, chopped
• 1 boneless pork shoulder butt roast (3 pounds), trimmed
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup ketchup
• 3 tablespoons lemon juice
• 2 tablespoons worcestershire sauce
• 2 tablespoons honey
• 4 teaspoons butter, melted
• 1 teaspoon ground coriander
• 1 teaspoon minced fresh gingerroot
• thinly sliced green onions
• hamburger buns, split

Directions

1. Place onions in a 4- or 5-qt. slow cooker. Sprinkle roast with salt and pepper; place over onions. Cook, covered, on low 6-8 hours or until pork is tender.
2. Remove pork and onions; cool slightly. Discard cooking juices or save for another use. Shred pork with two forks. Return pork and onions to slow cooker.
3. In a small bowl, whisk ketchup, lemon juice, Worcestershire sauce, honey, butter, coriander and ginger until blended. Stir into pork mixture. Cook, covered, on low 1 hour longer. Sprinkle with green onions; serve on buns.