{Slow Cooker} Memphis Pork Pitas with Southwest Slaw
{Slow Cooker} Memphis BBQ Pork Pitas with Southwest Slaw - This juicy pork is slathered in BBQ sauce, then stuffed into pitas with a tangy Southwest slaw!
Servings: 8 servings
Ingredients
- 8 pita sandwich pockets
Pork
- 1 boneless pork shoulder (about 5 pounds)
- salt and pepper to taste
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon paprika
- 1 ½ teaspoons garlic powder
- 1 ½ 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
Slaw
- 4 cups broccoli slaw
- ½ red onion thinly sliced
- 1 ½ tablespoons prepared mustard
- 1 ½ tablespoons white vinegar
- 3 tablespoons mayo (I use reduced fat)
- 1 tablespoon sugar
- ½ teaspoon salt
- ½ teaspoon red pepper flakes
- ¼ 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.
Notes
I like to add more bbq sauce and a hearty topping of cilantro before serving!
Nutrition
Calories: 360kcal | Carbohydrates: 53g | Protein: 20g | Fat: 7g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 1210mg | Potassium: 641mg | Fiber: 2g | Sugar: 15g | Vitamin A: 486IU | Vitamin C: 56mg | Calcium: 108mg | Iron: 2mg
