Kitchen notes · a little help before you start
{Slow Cooker} Memphis Pork Pitas with Southwest Slaw
Pulled pork in a pita makes a generous handful for lunch or dinner. The barbecue sauce catches in the shredded meat, with cool, crunchy slaw bringing a sharp contrast. Fill a pocket, add a little extra sauce and enjoy a meal that is allowed to be messy.
- Prep
- 10 min
- Cook
- 360 min
- Total
- 370 min
- Original yield
- Serves 8
- Ingredients
- 20 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Pork
- Cuisine
- American
- Cooking method
- Slow cooker
- Preparation & total time
- Prep: 15 minutes or less · Total: over 60 minutes
A few quick notes
1. Reserve sauce before adding to pork
Mix the barbecue sauce and set aside its serving portion before pouring the remainder over the seasoned shoulder.
2. Chill the slaw until serving
Toss its dressing with broccoli slaw, add red onion and refrigerate while the pork finishes in the cooker.
3. Shred near serving time
Pull the pork apart with two forks during the final preparation period, ready to fill pockets with slaw and sauce.
Get to know the ingredients
Boneless pork shoulder
Season the whole shoulder with salt and pepper before setting it in the slow cooker and adding barbecue sauce.
Broccoli slaw
Use the prepared slaw mixture for tossing with mustard, vinegar, mayonnaise and seasonings before adding the sliced red onion.
Pita sandwich pockets
These hold the finished shredded pork and chilled slaw, with the reserved sauce drizzled over the filling at serving.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 8. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 4 steps completeMake room for {Slow Cooker} Memphis Pork Pitas with Southwest Slaw
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Fill with pork and slaw
Stuff each pita with shredded pork and chilled slaw, then drizzle with the separately reserved barbecue sauce.
A little more help as you go
Red onion joins after dressing
Mix the slaw and dressing ingredients first, then toss in the thinly sliced red onion before chilling the bowl.
Optional extra cilantro
Add cilantro and more barbecue sauce over the filled pitas if you'd like a fresh topping.
A few questions you might have
Does all the barbecue sauce cook with pork?
Reserve the serving portion before cooking; the rest goes over the shoulder for its low-setting slow cook.
Does the slaw cook in the slow cooker?
It is mixed separately and chilled until serving, then added to the pita pockets with the warm shredded pork.
When is the mayonnaise added?
It is part of the slaw dressing mixed with mustard, vinegar, sugar and spices before adding red onion and chilling.
Should I cut the pork into slices?
Shred it with two forks near serving time, then use those pulled pieces in the pita pockets with slaw.
What makes the sauce separate from the slaw?
Mix the barbecue sauce for pork in its own stage; the slaw has its own mustard, vinegar and mayonnaise mixture.
Any more cooking tips?
I like to add more bbq sauce and a hearty topping of cilantro before serving!
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: lecremedelacrumb.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
