Shredded Pork Sandwiches

Prep Time:

20 minutes

Cook Time:

4 hours


6 servings


270 calories


  • 1 1/2 tsps garlic powder

  • 1 1/2 tsps onion powder

  • 1 1/2 tsps ground black pepper

  • 1 tsp celery salt

  • 1 lb boneless pork shoulder roast

  • 2 large onions (cut into thin wedges)

  • 1/2 c water

  • 2 c shredded broccoli mix

  • 1 c light mayonnaise or salad dressing

  • 16 whole grain hamburger buns


Step 1

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.

Step 2

Place onion in the bottom of a 3-1/2- to 4-quart slow cooker (see Tip). Add meat. Pour the water over meat.

Step 3

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.

Step 4

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.