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

Dinner Ideas

Fajitas
Chicken + Potatos
Black Bean Soup
Minestrone Soup
Red Pepper Pasta
Bean Burritos
Gnocchi
Pork Casserole
Beef Quesadilla
Vegetable Soup
Ravioli
Zesty Chicken Taco
Tacos
Chicken Roast
Pot Roast
Empanada
Pizza
Chicken Pot pie
Talipia
Orzo Salad

PAPRIKA PORK CASSEROLE

•               
  
• Ingredients
• shot oil
• 1 plate coriander and lime couscous
• 800 g diced pork shoulder
• 2 tbsp flour
• 2 red onions
• 2 cloves garlic
• 2 red peppers
• 1 yellow pepper
• 1 tbsp smoked paprika
• 400 g chopped tomatoes
• 200 ml chicken stock
• 100 ml sour cream
• 1 handful fresh coriander

PREP AND FRY PORK

Sprinkle the diced pork with the flour to coat all over. Fry the floured pork in a hot, deep pan with the shot of oil until brown, this may need to be done in batches depending on the size of the pan.c

PREP ONIONS AND GARLIC

Peel and slice the red onion and add to the pan and cook for a few minutes. Peel and grate the garlic and add to the pan.

PREP PEPPERS

Slice and deseed the peppers and add 1 red pepper to the pan, saving the rest for later.

ADD REMAINING INGREDIENTS

Add paprika, chopped tomatoes, chicken stock and season with salt and pepper before covering tightly with a lid or foil. Simmer gently for 2 hours and then add the peppers and cook for a further 20 minutes until tender.

FINISH AND SERVE

Stir in sour cream, check seasoning and sprinkle with coriander. serve with couscous. Serves 4

FROM HTTPS://SORTEDFOOD.COM/RECIPE/1049