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
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 (see Tip). 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.