Slow Cooker Pulled Pork Sandwiches

Ingredients

• 2 lb (908 g) raw boneless lean pork shoulder roast
• 2 tsp (10 mL) canola oil
• 1 large onion, diced
• 4 garlic cloves, minced
• 1 tsp black pepper
• 2 tbsp chili powder
• ¼ cup (60 mL) cider vinegar
• ¼ cup (60 mL) tomato paste
• 1 tbsp (15 mL) Worcestershire sauce
• 1 cup (250 mL) no sodium added beef broth
• 6 whole wheat hamburger buns

Coleslaw

• ½ cup plain 2% Greek yogurt
• 1 tsp ground cumin
• 2 tbsp (30 mL) lemon juice
• 6 cups savoy cabbage, shredded

Directions

• Use paper towels to pat the pork shoulder dry. Place the shoulder into a slow cooker.
• Heat oil in a large skillet over a medium-high heat.
• Add onion; cook for about 4 minutes or until soft.
• Add the garlic, cook for a minute more.
• Stir in the black pepper, chili powder, cider vinegar, tomato paste, and Worcestershire sauce.
• Cook until most of the vinegar has evaporated and the mixture has thickened, about 5-10 minutes.
• Rub the onion mixture all over the pork shoulder, then pour the beef broth into the slow cooker.
• Cover and cook on LOW for 8 hours or HIGH for 4 hours, or until the meat is very tender.
• Use two forks to pull the meat apart, then stir it into the cooking juices.
• Mix together Greek yogurt, cumin and lemon juice; pour over cabbage and mix.
• Spoon pulled pork onto hamburger buns and top with coleslaw.