Meet my new best friend, the slow cooker. He is loyal, honest, has rock-solid work ethic, and is one heck of a listener. I tend to think out loud. So my slow cooker gets an earful in the mornings before I head off to work. Thankfully he hasn’t told me to keep my rants and musings to myself yet. Until he does, I will continue vocally sorting through my endless tangled thoughts in the kitchen with no shame.
And now we have bonded over pork shoulder. A first attempt…and an epic success. Excellent teamwork I must say. This pork is tender and juicy, saucy and soooooo yummy. Not to mention versatile. Pork tacos anyone?
But can I make a shout for the slaw? That sassy slaw doing it’s southwestern thang alongside that juicy pork? It’s good. Really really good. My husband and I generally don’t do slaw. It’s not our thing. A possible reason being the sweetness. It’s just never done much for either of us. But this slaw…. like I said before, it’s got sass. It’s not your sugary-sweet, beat-around-the bush slaw. No, it’s the get-in-your-face, make a first impression, BAM kind of slaw. The kind I’d eat with a fork. With or without a pita pocket stuffed with juicy Memphis barbecue pork.
But don’t get so caught up in the slaw that you forget the pork. It’s still kind of an integral part of these Memphis BBQ Pork Pitas…
- 8 pita sandwich pockets
- 1 boneless pork shoulder (about 5 pounds)
- salt & pepper to taste
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon paprika
- 1½ teaspoons garlic powder
- 1½ tablespoons onion powder
- 1 teaspoon dry mustard
- 1 cup ketchup
- ⅔ cup white vinegar
- 4 tablespoons brown sugar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons prepared mustard
- ¼ teaspoon chili powder
- 4 cups broccoli slaw
- ½ red onion, thinly sliced
- 1½ tablespoons prepared mustard
- 1½ tablespoons white vinegar
- 3 tablespoons reduced-fat mayonnaise
- 1 tablespoon sugar
- ½ teaspoon salt
- ½ teaspoon red pepper flakes
- ¼ teaspoon chili powder
- Season pork shoulder with salt and pepper to taste. Place in slow cooker.
- Mix together salt, pepper, paprika, garlic powder, onion powder, dry mustard, ketchup, vinegar, brown sugar, Worcestershire sauce, prepared mustard, and chili powder. Reserve about ½ cup sauce, set aside. Pour remaining sauce over pork and cook on low 6-8 hours.
- Mix together broccoli slaw, prepared mustard, white vinegar, mayonnaise, sugar, red pepper flakes, chili powder, and salt. Add red onions and toss to combine. Chill until ready to serve.
- About 30 minutes before serving, shred pork with two forks. When ready to serve, stuff each pita pocket with about ½ cup shredded pork and ⅓ cup slaw. Drizzle with reserved barbecue sauce.