Rating: 3 stars
193 Ratings
  • 5 star values: 43
  • 4 star values: 35
  • 3 star values: 48
  • 2 star values: 52
  • 1 star values: 15

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Credit: Marcus Nilsson

Recipe Summary test

hands-on:
15 mins
total:
8 hrs 15 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

683 calories; fat 33g; saturated fat 11g; cholesterol 148mg; sodium 1441mg; protein 43g; carbohydrates 50g; sugars 22g; fiber 6g; iron 5mg; calcium 216mg.
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