1 pork butt or shoulder (about 2-1/2 pounds), trimmed
1 1/2 tablespoons sodium-free steak seasoning blend (such as Mrs. Dash)
1 large onion, chopped
3 ribs celery, sliced
1/4 cup plus 2 tablespoons red wine vinegar
2 tablespoons corn starch
2 1/2 tablespoons Cajun seasoning blend (such as McCormick)
6 tablespoons light mayonnaise
6 whole-wheat hamburger buns
Rub pork with steak seasoning.
Remove pork from slow cooker and cut into chunks. Let stand until cool enough to handle.
While pork is cooling, strain contents of slow cooker over a fat separator, setting vegetables aside. Pour defatted liquid into a small saucepan.
In a small bowl, stir together remaining 2 tablespoons vinegar with cornstarch. Bring defatted liquid to a boil over medium-high heat. Whisk in vinegar mixture and 1 tablespoon of the Cajun seasoning. Boil 1 minute, or until thickened.
Using two forks or your hands, pull pork into shreds, discarding excess fat. Place meat in a bowl and stir in vegetables. Add thickened liquid and toss to combine.
Stir together remaining 11/2 tablespoons Cajun seasoning and mayonnaise. To serve, place 1/2 cup pork mixture on each bun and top with
1 tablespoon spiced mayo.
Per Serving: cal. (kcal) 329, Fat, total (g) 13, chol. (mg) 89, sat. fat (g) 4, carb. (g) 22, fiber (g) 3, pro. (g) 30, sodium (mg) 856, Percent Daily Values are based on a 2,000 calorie diet