Recipe: Slow Cooker Memphis Pork Pitas with Southwest Slaw
Summary: 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!
Ingredients
- 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
For instructions please visit: LeCremedeLaCrumb.com
Preparation time: 20 minute(s)
Cooking time: 7 hour(s)
Number of servings (yield): 8
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