Slow-Cooker Open-Face Pulled-Pork Sandwiches With Tangy Broccoli |
|
 |
Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 4 |
|
From Real Simple Magazine 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 lbs pork shoulder, trimmed and cut into 2 pieces |
4 thick slices sandwich bread, toasted |
Directions:
1. In a medium bowl, mix together the red onion, 4 tablespoons of the vinegar, and 1/4 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 1/4 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, 1/2 teaspoon salt, and 1/4 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.
|
|