1-1/2 tsp garlic powder
1-1/2 tsp onion powder
1-1/2 tsp ground black pepper
1 (3 lb) boneless pork shoulder roast
2 large onions cut in thin wedges
1 tsp celery salt
1/2 cup water
2 cups broccoli slaw mix
1 cup light mayonnaise
16 whole grain hamburger buns
1. In a small bowl, stir together garlic powder, onion powder, pepper and celery salt. Trim fat from meat. Sprinkle the spices evenly over meat; rub in with fingers. If necessary, cut meat to fit into a 3-1/2 or 4 quart slow cooker.
2. Place onion in bottom of slow cooker. Add meat. Pour water over meat.
3. Cover and cook on LOW 8 to 10 hours or HIGH 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.
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.
YIELD: 16 Sandwiches
Serving Size: 1 Sandwich per serving.
Weight Watchers Smartpoints = 7 Per serving
Calories: 270, Carbohydrates: 24g, Fiber:, 2g, Fat: 10g, Protein: 22g