Ingredients:
• 1 1/2 tsp garlic powder
• 1 1/2 tsp onion powder
• 1 1/2 tsp pepper, black ground
• 1 tsp celery salt
• 3 lb pork, boneless shoulder roast
• 2 large onions
• 1/2 cup water
• 2 cups broccoli slaw mix
• 1 cup dressing, low-fat mayonnaise-based
• 16 hamburger buns, whole-wheat
Directions:
Combine garlic powder, onion powder, pepper, and celery salt in a small basin. Remove the fat from the meat.
Spread the pepper mixture evenly over the meat and massage it in with your fingertips. Cut the meat to suit a 3 1/2- or 4-quart slow cooker if required. In the bottom of a 3-1/2- to 4-quart slow cooker, place the onion.
Add the meat. Pour water over the meat. Cook, covered, on low heat for 8 to 10 hours or on high heat for 4 to 5 hours.
Transfer the meat and onions to a chopping board and discard the cooking liquid. Pull meat apart into fragments with two forks.
Place the meat in the slow cooker. In an insulated container with ice packs, combine broccoli and mayonnaise dressing.
To serve, mix shredded broccoli and 1/4 cup mayonnaise dressing in a small dish. Spread the leftover mayonnaise dressing on the bottoms of the buns. Place the meat mixture on the bottoms of the buns.
Replace the tops of the buns with the shredded broccoli mixture.