Ingredients

The following ingredients have 8 Servings
  • 8 pita sandwich pockets
  • 1 boneless pork shoulder ((about 5 pounds))
  • salt and pepper (to taste)
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon paprika
  • 1 ½ teaspoons garlic powder
  • 1 ½ 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
  • 4 cups broccoli slaw
  • ½ red onion (thinly sliced)
  • 1 ½ tablespoons prepared mustard
  • 1 ½ tablespoons white vinegar
  • 3 tablespoons mayo ((I use reduced fat))
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • ½ teaspoon red pepper flakes
  • ¼ teaspoon chili powder

Instruction

  • Season pork shoulder with salt and pepper to taste. Place in slow cooker.
  • Mix together salt, pepper, paprika, garlic powder, onion powder, dry mustard, ketchup, vinegar, brown sugar, Worcestershire sauce, prepared mustard, and chili powder. Reserve about 1/2 cup sauce, set aside. Pour remaining sauce over pork and cook on low 6-8 hours.
  • Mix together broccoli slaw, prepared mustard, white vinegar, mayonnaise, sugar, red pepper flakes, chili powder, and salt. Add red onions and toss to combine. Chill until ready to serve.
  • About 30 minutes before serving, shred pork with two forks. When ready to serve, stuff each pita pocket with about 1/2 cup shredded pork and 1/3 cup slaw. Drizzle with reserved barbecue sauce.