Slow-Cooker Open-Face Pulled-Pork Sandwiches With Tangy Broccoli Slaw

Slow-Cooker Open-Face Pulled-Pork Sandwiches With Tangy Broccoli Slaw
Marcus Nilsson
Coat the pork with a mixture of tomato paste, sugar, Worcestershire sauce, mustard, and Cajun seasoning to impart sweet, tangy flavors while it cooks.

Get the recipe
.
Serves 4
preparation
15
minutes
cooking
495
minutes

Ingredients

1
medium red onion, sliced
8
tablespoons
cider vinegar
kosher salt and black pepper
1/4
cup
sour cream
1/4
cup
mayonnaise
1
12-ounce package broccoli slaw (4 cups)
1
medium yellow onion, chopped
1/4
cup
tomato paste
1/4
cup
packed light brown sugar
1
tablespoon
Worcestershire sauce
1
tablespoon
Dijon mustard
1
tablespoon
Cajun seasoning
1 1/2
pounds
pork shoulder, trimmed and cut into 2 pieces
4
thick slices sandwich bread, toasted

Directions

  1. In a medium bowl, mix together the red onion, 4 tablespoons of the vinegar, and ¼ teaspoon each salt and pepper. Cover and refrigerate for at least 4 hours and up to 3 days.
  2. In a large bowl, whisk together the sour cream, mayonnaise, 2 tablespoons of the remaining vinegar, and ¼ teaspoon each salt and pepper. Fold in the broccoli slaw and refrigerate for up to 12 hours.
  3. In a 4- to 6-quart slow cooker, mix together the yellow onion, tomato paste, sugar, Worcestershire sauce, mustard, Cajun seasoning, the remaining 2 tablespoons of vinegar, ½ teaspoon salt, and ¼ teaspoon pepper. Add the pork and turn to coat.
  4. Cover and cook until the pork is very tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time). Using 2 forks, shred the pork and mix it into the cooking liquid. Serve the pork and onions on the toast with the broccoli slaw.

 

Dawn Perry
January 2012

Nutritional Information

  • Per Serving
  • Calories 683
  • Fat 33 g
  • Sat Fat 11 g
  • Cholesterol 148 mg
  • Sodium 1,441 mg
  • Protein 43 g
  • Carbohydrate 50 g
  • Sugar 22 g
  • Fiber 6 g
  • Iron 5 mg
  • Calcium 216 mg
What does this mean? See Nutrition 101.