Slow Cooker
Open-Faced Pulled Pork Sandwiches
Creamy Broccoli Slaw
Ingredients
- 2 to 3 lb boneless pork shoulder roast, trimmed
- 2 tsp chili powder
- ½ tsp salt
- ½ tsp pepper
- 1 sweet onion, sliced
- ¾ cup organic apple juice
- 1 (8-oz) can BPA-free tomato sauce
- 1 Tbsp unsulfured molasses
- 6 thick slices sandwich bread (preferably whole wheat), toasted
Instructions
- Place pork in a 6-quart slow cooker. Sprinkle with chili powder, salt, and pepper. Top with onion, apple juice, tomato sauce, and molasses. Cover and cook on LOW 8 to 9 hours or until tender.
- Shred pork with 2 forks. Top bread with pork, onion, and sauce from cooker.
Side Dish Ingredients
- ¾ cup olive-oil mayonnaise
- 3 Tbsp apple cider vinegar
- 2 Tbsp honey
- 2 Tbsp chopped fresh parsley
- 1½ tsp celery salt (or use seasoned salt)
- ½ tsp pepper
- 1 (12-oz) pkg broccoli slaw
Side Dish Instructions
- Whisk together mayonnaise, vinegar, honey, parsley, celery salt, and pepper in a large bowl. Add slaw; toss. Chill until ready to serve.
Clean Eating Meal Plan
This recipe selected from the eMeals Clean Eating Meal Plan.
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