Shredded Pork Sandwiches

 

1 1/2 tsp garlic powder
1 1/2 tsp onion powder
1 1/2 tsp pepper, black ground
1 tsp celery salt
3 lb pork, boneless shoulder roast
2 large onions
1/2 cup water
2 cup(s broccoli slaw mix
1 cup dressing, low-fat mayonnaise-based
16 hamburger buns, whole-wheat

In a small bowl, stir together garlic powder, onion powder, pepper, and celery salt.

 

Trim fat from meat.

 

 Sprinkle pepper mixture evenly over meat; rub in with your fingers.

 

 If necessary, cut meat to fit into a 3 1/2- or 4-quart slow cooker.

 

Place onion in the bottom of a 3 1/2- to 4-quart slow cooker.

 

Add meat.

 

 Pour the water over meat.

 

Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

 

 Remove meat and onions from cooker to a cutting board; discard cooking liquid.

 

 Using two forks, pull meat apart into shreds.

 

Tote meat in slow cooker.

 

 Tote broccoli and mayonnaise dressing in an insulated container with ice packs. To serve, in a small bowl, combine shredded broccoli and 1/4 cup of the mayonnaise dressing.

 

 Spread bottoms of the buns with the remaining mayonnaise dressing.

 

Place meat mixture on bottoms of buns.

 

 Top with shredded broccoli mixture; replace tops of buns.