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Slow Cooker Pulled Pork Sandwiches with Tangy Broccoli Slaw

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Don't want to heat up your kitchen or grill? Make pulled pork in the slow cooker and compliment it with broccoli slaw, a refreshing take on a classic.

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Ingredients

  • 1 medium red onion, sliced
  • 8 tablespoons cider vinegar, divided
  • Kosher salt
  • Black pepper, freshly ground
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1 (12-ounce) package broccoli slaw, or 4 cups shredded broccoli stems
  • 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

Details

Servings 4
Preparation time 15mins
Cooking time 495mins
Adapted from realsimple.com

Preparation

Step 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.

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.

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 1/2 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.

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