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1
In a large Dutch oven heat 2 teaspoons of oil over medium heat.
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2
Add the onion and garlic and season with salt and pepper.
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3
Cook until softened and lightly browned, 5 minutes.
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4
Add the chili powder, cumin, cinnamon, and cayenne and cook until toasted, 1 minute more.
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5
Stir in the broth, ketchup, 1/3 cup vinegar, and molasses.
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6
Bring to a simmer and add the pork.
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7
Simmer, covered, until the pork is just cooked through and tender, about 20 minutes
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8
Meanwhile, in a medium bowl whisk the remaining 1 teaspoon of oil with the remaining 1 tablespoon of vinegar and the mustard.
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9
Add the broccoli slaw and toss well.
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10
Season with salt and pepper to taste and set aside.
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11
Remove the pork to a cutting board and let stand for 5 minutes.
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12
Increase the heat on the remaining sauce in the pot to medium-high and cook until thickened, about 5 minutes.
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13
Remove from the heat.
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14
Shred the pork with two forks into large chunks and add back into the thickened sauce.
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15
Toss well to coat.
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16
Let stand 10 minutes, tossing occasionally, to let the pork absorb the sauce.
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17
Serve on a bun with the slaw on the sandwich or on the side.
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18
Nutritional analysis per serving (without broccoli slaw)
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19
Calories 289; Total Fat 8g (Sat Fat 1.6g, Mono Fat 2.3g, Poly Fat 3g) ; Protein 21g; Carb 36g; Fiber 4g; Cholesterol 49mg; Sodium 570mg
