Serves 6
260 min
Shredded Pork Sandwiches
Recipe GLPR89772a3526fd8a
Tender, juicy shredded pork slow-cooked with aromatic spices and caramelized onions, finished with a creamy broccoli slaw and served on whole-grain buns. A comforting and satisfying sandwich perfect for lunch or dinner.
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Ingredients
1½ teaspoons garlic powder
1½ teaspoons onion powder
1½ teaspoons ground black pepper
1 teaspoon celery salt
1 pound boneless pork shoulder roast
2 large onions, cut into thin wedges
½ cup water
2 cups packaged shredded broccoli (broccoli slaw mix)
1 cup light mayonnaise dressing or salad dressing
16 whole-grain hamburger buns
Directions
Pat the pork shoulder roast dry with paper towels. In a small bowl, combine the garlic powder, onion powder, black pepper, and celery salt, stirring until well mixed.
Rub the spice mixture evenly over all sides of the pork shoulder roast, pressing gently so the seasonings adhere.
Place the seasoned pork in a slow cooker. Arrange the onion wedges around and on top of the meat. Pour the water into the bottom of the slow cooker.
Cover the slow cooker and cook on low heat for 4 hours, until the internal temperature of the pork reaches 160°F when measured with a meat thermometer at the thickest point. The meat should be very tender and pull apart easily with a fork.
Remove the cooked pork and onions from the slow cooker to a large cutting board. Let the pork cool for 5 minutes until it is easy to handle.
Using two forks, shred the pork into bite-sized pieces, discarding any large fatty pieces if desired. Return the shredded pork and cooked onions to the slow cooker and gently toss to combine with the cooking liquid.
In a medium bowl, combine the shredded broccoli with the light mayonnaise dressing, stirring until the broccoli is evenly coated. Season to taste with additional salt and pepper if desired.
To assemble, place a hamburger bun on a plate. Spoon about ½ cup of the shredded pork and onion mixture onto the bottom half of the bun.
Top with a generous spoonful of the broccoli slaw, then place the top of the bun over the filling. Repeat with remaining buns and toppings for 6 servings.
