Slow-Cooker Open-Face Pulled-Pork Sandwiches With Tangy Broccoli

• 1 medium red onion, sliced
• 8 tablespoons cider vinegar
• kosher salt and black pepper
• 14 cup sour cream
• 14 cup mayonnaise
• 1 (12 ounce) package broccoli, slaw (4 cups)
• 1 medium yellow onion, chopped
• 14 cup tomato paste
• 14 cup packed light brown sugar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 tablespoon cajun seasoning
• 1 12 lbs pork shoulder, trimmed and cut into 2 pieces
• 4 thick slices sandwich bread, toasted

1. In a medium bowl, mix together the red onion, 4 tablespoons of the vinegar, and 1/4 teaspoon each salt and pepper.
2. Cover and refrigerate for at least 4 hours and up to 3 days.
3. In a large bowl, whisk together the sour cream, mayonnaise, 2 tablespoons of the remaining vinegar, and 1/4 teaspoon each salt and pepper.
4. Fold in the broccoli slaw and refrigerate for up to 12 hours.
5. In a 4- to 6-quart slow cooker, mix together the yellow onion, tomato paste, sugar, Worcestershire sauce, mustard, Cajun seasoning, the remaining 2 tablespoons of vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
6. Add the pork and turn to coat.
7. Cover and cook until the pork is very tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time).
8. Using 2 forks, shred the pork and mix it into the cooking liquid.
9. Serve the pork and onions on the toast with the broccoli slaw.

red onion, cider vinegar, kosher salt, sour cream, mayonnaise, broccoli, yellow onion, tomato paste, brown sugar, worcestershire sauce, mustard, cajun seasoning, pork shoulder, bread

Taken from www.food.com/recipe/slow-cooker-open-face-pulled-pork-sandwiches-with-tangy-broccoli-472741 (may not work)