Open Faced Pulled Pork Sandwiches with Tangy Broccoli Slaw

One night last week I decided I wouldn’t go to the store.  I had things in the freezer I needed to use, so I rummaged around and found a pork loin roast.  Well, actually it was half of a rather large one I had picked up from the grocery store when they had them on sale. 

I had seen a particular recipe in Simple magazine earlier in the day and it called for broccoli slaw….and I happened to have a package, and didn’t want to waste it.   To make this recipe even more interesting to try it involves the crock pot…..I was rather busy, and anytime I can work straight through and STILL have something cooked for dinner I jump on the opportunity.

1 medium red onion, sliced

8 T. cider vinegar

Kosher salt and black pepper

¼ cup sour cream

¼ cup mayonnaise

1 12-ounce package broccoli slaw (4 cups)

1 medium yellow onion, chopped

¼ cup tomato paste (1 small can)

¼ cup packed light brown sugar

1 T. Worcestershire Sauce

1 T. Dion mustard

1 T. Cajun seasoning

1 ½ pounds pork shoulder, trimmed and cut into 2 pieces

4 thick 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. Using two forks, shred the pork and mix it into the cooking liquid.   Serve the pork and onions on the toast with the broccoli slaw.

Broccoli Casserole

I have lost the exact copy of this recipe so this written totally from memory.

Fill a 2-quart pan nearly full with water and a sprinkle or two of salt. Bring the water to a boil. Using a full crown of broccoli chop it up along with one medium sized onion. Add the broccoli and onion to the boiling water and cook till tender. Drain.

In a medium sized pan melt 3-4 Tablespoons butter and add 2-3 Tablespoons all purpose flour. Stir and allow the flour and butter to form a roux.

Add in 1 cup milk and stir constantly with wire whisk. Add a small brick of cream cheese. Stir mixture until cream cheese melts. Mix well. Combine cream cheese mixture with broccoli and onion and 1 cup shredded cheddar cheese. Mix till the shredded cheese melts.

Sprinkle the bottom of a casserole dish with ½ cup shredded cheddar cheese. Pour broccoli mixture over the cheese.

Place the casserole in a 350 degree oven until the mixture begins to bubble around the edges.