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

Serves 4
Hands-On Time: 15m
Total Time: 8hr 15m

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

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.