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

Slow-Cooker Open-Face Pulled-Pork Sandwiches With Tangy Broccoli Slaw
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Serves 4| Hands-On Time: | Total Time:

Ingredients

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.
By February, 2012

Nutritional Information

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

Quick Tip

Broccoli
If you can’t find packaged broccoli slaw, make your own: Combine ¾ pound finely chopped broccoli (a small bunch) with 1 shredded carrot.

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