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Dinner recipe · from the recipe book

Open-Face Pulled Pork Toasts with Apple Slaw

Tender, smoky-sweet pulled pork piled on toasted whole-wheat bread brushed with tangy honey mustard and topped with a crisp, bright apple-cabbage slaw.

Open-Face Pulled Pork Toasts with Apple Slaw

Ingredients

  • 1½ lb700 gPork shoulder (Boston butt), trimmedcut into 3 large chunks
  • 1 medium110 gYellow onionsliced
  • 2½ tsp6 gPaprika (sweet or smoked)smoked
  • 1 tsp3 gGarlic powder
  • 1 tbsp packed15 gBrown sugar
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper
  • 3 tbsp45 gApple cider vinegardivided
  • ½ cup120 gWater
  • 3 cups shredded210 gGreen cabbagethinly shredded
  • 1¼ cups chopped150 gApplecut into matchsticks
  • 2½ tbsp chopped10 gFresh parsleychopped
  • ¼ cup60 gYellow mustard
  • 2⅛ tsp15 gHoney
  • 8 slices256 gWhole-wheat breadthick slices, standing in for rolls

Steps

  1. In a small bowl, mix the smoked paprika, garlic powder, brown sugar, salt and black pepper; rub this spice mix all over the pork shoulder chunks.
  2. Spread the onion in the slow cooker, set the pork on top, and pour in the water and two-thirds of the cider vinegar.
  3. Cover and cook on low for 8 hours, until the pork is fork-tender and shreds easily (well past 145°F (63°C), about 195°F (90°C)).
  4. About 20 minutes before serving, make the slaw: toss the cabbage, apple and parsley with the remaining one-third of the cider vinegar and set aside.
  5. Make the spread: stir the mustard and honey together in a small bowl.
  6. Lift the pork onto a board, shred it with two forks, and return it to the slow cooker with the onion, stirring it into the cooking juices.
  7. Toast the bread slices until golden and crisp.
  8. Spread the honey mustard over the toast, pile on the pulled pork with a spoonful of its juices, and top with the apple slaw. Serve two open toasts per person.

Check labels: Dairy-free when you buy whole-wheat bread made without milk.

Contains: Gluten. Some brands contain milk, egg, soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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