Slow-Cooker Pork Po' Boys with Comeback Sauce & Creamy Slaw
"I recommend using a larger slow-cooker for this recipe, such as a 6 or 7-quart one. You may also halve this recipe if using a smaller slow-cooker. Freeze any leftover pork in resealable bags and use for burritos or tacos. For the slaw, the recipe benefits from a taste as you go approach, adding a little more of this or that as needed. If you like your slaw on the sweet side, add more sugar. Like it tart? Use less sugar and more vinegar...."
INGREDIENTS
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11/2 cups onion, sliced
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1 (4-pound), boneless pork shoulder roast
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6 cloves garlic, coarsely chopped
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1 teaspoon salt, plus more as needed
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1/2 teaspoon black pepper, plus more as needed
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1 tablespoon paprika
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1 tablespoon chili powder
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1 tablespoon brown sugar
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1 teaspoon dried onion powder
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1 teaspoon dried mustard powder
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1/2 teaspoon oregano
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1/4 teaspoon cayenne pepper, optional
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1 cup beef stock
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1 tablespoon Worcestershire sauce
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8 10-inch long French bread loaves, for serving
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Dill pickle slices, optional
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1 cup mayonnaise
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1/4 cup chili sauce
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1/4 cup ketchup
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1 teaspoon stone ground mustard 2 tablespoons minced onion 1/2 teaspoon minced garlic 1 teaspoon fresh lemon juice (or cider vinegar)
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1 teaspoon Worcestershire sauce 1/4 teaspoon cayenne pepper, or to taste
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1/2 teaspoon Cajun seasoning, to taste Tabasco sauce, to taste
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Salt and pepper.
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4 tablespoons sugar, or to taste
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3 tablespoons apple cider vinegar, or to taste
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2-4 tablespoons mayonnaise
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1/2 medium head green cabbage, finely grated (about 2 cups) S
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alt and pepper
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Pinch of celery seed, optional
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