Slow Cooker Memphis BBQ Pork Pitas with Southwest Slaw

By Susan52

Ingredients

• 8 pita sandwich pockets
• For the Pork
• 1 boneless pork shoulder (about 5 pounds)
• salt & 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
• For the 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 reduced-fat mayonnaise
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon chili powder

Details

Servings 8
Preparation time 10mins
Adapted from lecremedelacrumb.com

Preparation

Step 1

For the Pork:

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.

For the Slaw:

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.