The recipe starts with slow-cooking a pork shoulder in a tangy, tomato-based sauce on low for at least 7 hours (or no less than 4 hours on high). In the meantime, prepare a crunchy sandwich topping of pickled red onion slices, which requires at least 4 hours of refrigeration. (Alternatively, pickle the night before or up to 3 days before serving.) Next, quickly assemble the broccoli slaw and refrigerate it up to 12 hours. At dinnertime, all that’s left to do is pull the pork, toast the bread, serve, and enjoy.
