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. This is one of the slow cooker recipes that’s easy to make, visit Gourmandia for more. 

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

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.

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.

Source: RealSimple