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{Slow Cooker} Memphis Pork Pitas with Southwest Slaw

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!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 8
Author Tiffany

Ingredients

  • 8 pita sandwich pockets

Pork

  • 1 boneless pork shoulder (about 5 pounds)
  • salt and pepper, to taste
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon paprika
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 tablespoons onion powder
  • 1 teaspoon dry mustard
  • 1 cup ketchup
  • 2/3 cup white vinegar
  • 4 tablespoons brown sugar
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons prepared mustard
  • 1/4 teaspoon chili powder

Slaw

  • 4 cups broccoli slaw
  • 1/2 red onion, thinly sliced
  • 1 1/2 tablespoons prepared mustard
  • 1 1/2 tablespoons white vinegar
  • 3 tablespoons mayo (I use reduced fat)
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon chili 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.