Hopefully, the weather is warming up in your part of town and I know the LAST thing you want to be doing is turning on the oven… Which is why I chose this slow-cooker recipe!
Your guy, and probably even your kids, will absolutely love these open-faced pulled pork sandwiches, paired with tangy broccoli slaw. I’ve made this meal a few times and it impresses me every single time — it’s easy and delicious!
- 1 medium red onion, sliced
- 8 tablespoons of cider vinegar
- Kosher salt and black pepper
- 1/4 cup of sour cream
- 1/4 cup of mayonnaise
- 1 12-ounce package broccoli slaw (4 cups)
- 1 medium yellow onion, chopped
- 1/4 cup of tomato paste
- 1/4 cup of packed light brown sugar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon of Dijon mustard
- 1 tablespoon of Cajun seasoning
- 1 1/2 pounds pork shoulder, trimmed and cut into 2 pieces
- 4 thick slices sandwich bread, toasted
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. You should try putting the slaw ON the sandwich… yum!