Saturday, January 31, 2015

Slow-Cooker Open-Face Pulled-Pork Sandwiches With Tangy Broccoli Slaw

Serves 4
preparation : 15 minutes   
cooking : 495 minutes  

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

1.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.

2.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.

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, ½ teaspoon salt, and ¼ 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.

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