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{Slow Cooker} Memphis Pork Pitas with Southwest Slaw

Tiffany, Creme de la Crumb
  • 490 minutes
  • Serves 8

INGREDIENTS

8

pita sandwich pockets

1

boneless pork shoulder (about 5 pounds)

salt & pepper

1 tsp

salt

1/2 tsp

pepper

1 tsp

paprika

1 1/2 tsp

garlic powder

1 1/2 tbsp

onion powder

1 tsp

dry mustard

1 cup

ketchup

2/3 cup

white vinegar

4 tbsp

brown sugar

2 tbsp

Worcestershire sauce

2 tbsp

prepared mustard

1/4 tsp

chili powder

4 cups

broccoli slaw

1/2

red onion, thinly sliced

1 1/2 tbsp

prepared mustard

1 1/2 tbsp

white vinegar

3 tbsp

reduced-fat mayonnaise

1 tbsp

sugar

1/2 tsp

salt

1/2 tsp

red pepper flakes

1/4 tsp

chili powder