{Slow Cooker} Memphis Pork Pitas with Southwest Slaw
5 from 4 votes
This juicy pork is slathered in a sweet and sassy Memphis -style barbecue sauce, then stuffed into pita sandwich pockets alongside a tangy Southwest slaw. The best part (other than the amazing taste) is that the pork cooks all day and is ready to go when dinner time rolls around... perfect for the busy chef!
Prep Time: 10 minutesminutes
Cook Time: 6 hourshours
0 minutesminutes
Total Time: 6 hourshours10 minutesminutes
Servings:8servings
Ingredients
8pita sandwich pockets
Pork
1boneless pork shoulder, (about 5 pounds)
salt and pepper, to taste
1teaspoonsalt
½teaspoonpepper
1teaspoonpaprika
1 ½teaspoonsgarlic powder
1 ½tablespoonsonion powder
1teaspoondry mustard
1cupketchup
⅔cupwhite vinegar
4tablespoonsbrown sugar
2tablespoonsWorcestershire sauce
2tablespoonsprepared mustard
¼teaspoonchili powder
Slaw
4cupsbroccoli slaw
½red onion, thinly sliced
1 ½tablespoonsprepared mustard
1 ½tablespoonswhite vinegar
3tablespoonsmayo, (I use reduced fat)
1tablespoonsugar
½teaspoonsalt
½teaspoonred pepper flakes
¼teaspoonchili powder
Instructions
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 1/2 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 1/2 cup shredded pork and 1/3 cup slaw. Drizzle with reserved barbecue sauce.
Notes
I like to add more bbq sauce and a hearty topping of cilantro before serving!