Fast and Easy Crock Pot Recipes

Open-Face Pulled-Pork Sandwiches With Tangy Broccoli Slaw

Ingredients: 1 sliced red onion, 8 Tbsp cider vinegar, salt and black pepper, 1/4 cup sour cream, 1/4 cup mayonnaise, 4 cups package broccoli slaw, 1 chopped yellow onion, 1/4 cup tomato paste, 1/4 cup packed light brown sugar, 1 Tbsp Worcestershire sauce, 1 Tbsp Dijon mustard, 1 Tbsp Cajun seasoning, 1 1/2 pounds pork shoulder trimmed and cut into 2 pieces, and 4 thick slices toasted sandwich bread. Method: Combine red onion, 4 Tbsp cider vinegar, and 1/4 tsp each of salt and pepper in a bowl. Cover and refrigerate for 4 hours. In another bowl, mix the sour cream, mayonnaise, 2 Tbsp cider vinegar, and ¼ tsp each of salt and pepper. Add the broccoli slaw and refrigerate for up to 12 hours. In the slow cooker, combine the pork with the yellow onion, tomato paste, sugar, Worcestershire sauce, mustard, Cajun seasoning, 2 Tbsp cider vinegar, ½ teaspoon salt, and ¼ teaspoon pepper. Cover and cook on low for 8 hours or 5 hours on high. Shred the pork using two forks and mix in the cooking liquid. Serve with the slaw on top of toast.

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