Slow-Cooker Open-Face Pulled-Pork Sandwiches

1medium red onion, sliced

8tablespoons cider vinegar

kosher salt and black pepper

1/4cup sour cream

1/4cup mayonnaise

112-ounce package broccoli slaw (4 cups)

1medium yellow onion, chopped

1/4cup tomato paste

1/4cup packed light brown sugar

1tablespoon Worcestershire sauce

1tablespoon Dijon mustard

1tablespoon Cajun seasoning

1 1/2pounds pork shoulder, trimmed and cut into 2 pieces

4thick 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.

http://www.realsimple.com/food-recipes/browse-all-recipes/pulled-pork-sandwiches