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

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This recipe is not for the spontaneous. It requires at least 4¼ hours lead-time, but is so worth the wait.

Slow-Cooker Open-Face Pulled-Pork Sandwiches With Tangy Broccoli Slaw
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 recipeSlow-Cooker Open-Face Pulled-Pork Sandwiches With Tangy Broccoli Slaw. Photo: Marcus Nilsson
Hands On Time:
15 mins
Total Time:
7 hrs 5 mins
Yield:
4 serves

This dish features three make-ahead components—pulled pork, pickled red onions, and a creamy slaw. While it can come together in as little as 4¼ hours, it's not the kind of meal you want to rush. With just 15 minutes of prep in the morning, by dinnertime you'll have a no-fuss meal that epitomizes the taste of summer.

The recipe starts with slow-cooking a pork shoulder in a tangy, tomato-based sauce on low for at least 7 hours (or no less than 4 hours on high). In the meantime, prepare a crunchy sandwich topping of pickled red onion slices, which requires at least 4 hours of refrigeration. (Alternatively, pickle the night before or up to 3 days before serving.) Next, quickly assemble the broccoli slaw and refrigerate it up to 12 hours.

At dinnertime, all that's left to do is pull the pork, toast the bread, serve, and enjoy.

Ingredients

  • 1 medium yellow onion, chopped

  • ¼ cup tomato paste

  • ¼ cup packed light brown sugar

  • 1 tablespoon Worcestershire sauce

  • 1 tablespoon Dijon mustard

  • 1 tablespoon Cajun seasoning

  • 8 tablespoons cider vinegar, divided

  • 1 teaspoon kosher salt, divided

  • ¾ teaspoon ground black pepper, divided

  • pounds pork shoulder, trimmed and cut into 2 pieces

  • 1 medium red onion, sliced

  • ¼ cup sour cream

  • ¼ cup mayonnaise

  • 12-ounce package broccoli slaw (4 cups)

  • 4 thick slices sandwich bread, toasted

Directions

  1. In a 4- to 6-quart slow cooker, mix yellow onion, tomato paste, sugar, Worcestershire sauce, mustard, Cajun seasoning, 2 tablespoons vinegar, ½ teaspoon salt, and ¼ teaspoon pepper. Add the pork and turn to coat.

  2. 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).

  3. In a medium bowl, mix red onion, 4 tablespoons vinegar, and ¼ teaspoon each salt and pepper. Cover and refrigerate for at least 4 hours and up to 3 days.

  4. In a large bowl, whisk sour cream, mayonnaise, 2 tablespoons vinegar, and ¼ teaspoon each salt and pepper. Fold in the broccoli slaw and refrigerate for up to 12 hours.

  5. To serve, shred the pork using 2 forks, mix it into the cooking liquid, and then place atop the toast with onions alongside the broccoli slaw.

Nutrition Facts (per serving)

683 Calories
33g Fat
50g Carbs
43g Protein
Nutrition Facts
Calories 683
% Daily Value *
Total Fat 33g 42%
Saturated Fat 11g 55%
Cholesterol 148mg 49%
Sodium 1441mg 63%
Total Carbohydrate 50g 18%
Total Sugars 22g
Protein 43g
Calcium 216mg 17%
Iron 5mg 28%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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