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Memphis Pork Pitas with Southwest Slaw - (Free Recipe below)

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SKU:
Memphbbqpi- Recipes
Weight:
1.00 LBS
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Memphis Pork Pitas with Southwest Slaw
 
Prep time
10 mins
Cook time
8 hours
Total time
8 hours 10 mins
 
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!
Author: Tiffany
Recipe type: Main Dish
Cuisine: American
Serves: 8
Ingredients
  • 8 pita sandwich pockets
For the Pork
  • 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
For the Slaw
  • 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
 
Instructions
{For the Pork}
  1. Season pork shoulder with salt and pepper to taste. Place in slow cooker.
  2. 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}
  1. 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.
  2. 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.