These Slow Cooker Memphis BBQ Pork Pitas with Southwest Slaw are a mouthwatering combination of tender pulled pork, tangy BBQ sauce, and a refreshing slaw with a Southwestern twist. Perfect for a delicious and satisfying meal!
Ingredients: 2 pounds boneless pork shoulder. 1 cup BBQ sauce. 1/4 cup apple cider vinegar. 1/4 cup brown sugar. 1 teaspoon smoked paprika. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon cayenne pepper. Salt and pepper to taste. 6 pita bread rounds. 1 cup shredded lettuce. 1 cup diced tomatoes. 1/2 cup diced red onion. 1/2 cup shredded cheddar cheese. 1/4 cup chopped fresh cilantro. 1/4 cup sour cream. 1/4 cup mayonnaise. 1 tablespoon lime juice. 1 teaspoon chili powder. 1/2 teaspoon cumin. 1/4 teaspoon garlic powder. 1/4 teaspoon onion powder. Salt and pepper to taste.
Instructions: In a slow cooker, combine the pork shoulder, BBQ sauce, apple cider vinegar, brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper. Cover and cook on low for 6-8 hours or until the pork is tender and can be easily shredded with a fork. Once the pork is done, shred it using two forks and mix it with the sauce in the slow cooker. In a separate bowl, prepare the Southwest slaw by combining the shredded lettuce, diced tomatoes, diced red onion, shredded cheddar cheese, and chopped fresh cilantro. In another bowl, make the Southwest dressing by mixing sour cream, mayonnaise, lime juice, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Toss the slaw with the Southwest dressing until well coated. To assemble the pitas, warm the pita bread rounds in the oven or microwave, then fill each pita with a generous portion of the BBQ pulled pork and top it with the Southwest slaw. Serve immediately and enjoy!
Anderson C