1 pork butt or shoulder (about 2-1/2 pounds), trimmed
1 1/2 tablespoons sodium-free steak seasoning blend (such as Mrs. Dash)
1/4 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.
Place pork in slow cooker bowl. Scatter onion and celery around pork and pour 1/4 cup of the vinegar over top. Cover and cook on HIGH for 6 hours or LOW for 8 hours.
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