Meet my new best friend, the slow cooker. He is loyal, honest, has rock-solid work ethic, and is one heck of a listener. I tend to think out loud. So my slow cooker gets an earful in the mornings before I head off to work. Thankfully he hasn’t told me to keep my rants and musings to myself yet. Until he does, I will continue vocally sorting through my endless tangled thoughts in the kitchen with no shame. My slow cooker and I have been bonding lately. Bonding via Cream Cheese Chicken Enchiladas, Barbecue Chicken Salads, and possibly the best Quesadillas ever known to mankind.
And now we have bonded over pork shoulder. A first attempt…and an epic success. Excellent teamwork I must say. This pork is tender and juicy, saucy and soooooo yummy. Not to mention versatile. Pork tacos anyone? But can I make a shout for the slaw? That sassy slaw doing it’s southwestern thang alongside that juicy pork? It’s good. Really really good. My husband and I generally don’t do slaw. It’s not our thing. A possible reason being the sweetness. It’s just never done much for either of us. But this slaw…. like I said before, it’s got sass. It’s not your sugary-sweet, beat-around-the bush slaw. No, it’s the get-in-your-face, make a first impression, BAM kind of slaw. The kind I’d eat with a fork. With or without a pita pocket stuffed with juicy Memphis barbecue pork. But don’t get so caught up in the slaw that you forget the pork. It’s still kind of an integral part of these Memphis BBQ Pork Pitas…
What people are saying about these Slow Cooker Memphis Pork Pitas with Southwest Slaw
“I made these today, and they were phenomenal! I did a 2.5 pound pork shoulder (there are only two of us) but with the same amount of sauce, adding in an extra tablespoon of brown sugar for good measure :). My husband and I both loved the recipe- I’m already excited for leftovers! Thanks!” – Natalie “This was amazing. I served it in tortillas because I didn’t have pitas but everyone loved it. Just the right amount of heat!” – Alayna
