Pulled Pork Pita with Herb-Infused Tomato Garlic Yogurt Sauce and Coleslaw

A yummy slow cooked recipe for tender and juicy pork shoulder served with warmed pita bread, coleslaw, and herb-infused garlic sauce. They are so easy to make and can literally feed a whole army of hungry guests. Just put everything in the middle of the table so everyone can assemble their own pita to their personal taste!

Ingredients (serves 3)

6-9 pita bread, depending on their size
FYI: to reduce bread intake you could halve the pita bread and top each side with pork, salad, and sauce.

For the pulled pork

25-ounce pork shoulder (700 gram)
1 tbsp ground cumin
1 tbsp ground coriander seeds
1 tbsp garlic powder
1 tbsp dried oregano
½ tbsp paprika powder
½ tbsp cayenne pepper or chili powder
sea salt to taste
black pepper to taste
½ -¾ cup water
1 cup onion, chopped
4 clove garlic, finely chopped

For the coleslaw

1.5 cup red cabbage, shredded
1.5 cup white cabbage, shredded
1.5 cup salad greens of your choice

For the garlic sauce

½ cup plain unsweetened yogurt
½ cup tomato, chopped
1 tbsp capers
½ lime or lemon, juice only (use less if using lemon, ½ lime = 1 tbsp)
3-4 clove of garlic, peeled
1/4 cup fresh chives, chopped
1 tsp ground cumin
Sea salt and pepper to taste

Directions

1. In a bowl, combine chili powder or cayenne pepper, cumin, oregano, salt, and pepper. Rub pork shoulder with spice mixture on all sides.
2. In a Dutch oven, heat cooking oil over medium-high heat. Sear pork shoulder on both sides until browned. This will take about 3 to 4 minutes each side.
   
3. Preheat oven to 280F or 140C degrees.
4. Add garlic, onion, and water. Cover dutch oven and place in the oven for about 5 hours. Stir and turn pork shoulder occasionally.
   FYI: you can use a slow cooker too. Add the cooked pork, onion, garlic, and water to your slow cooker. Cover and cook on low heat for 8 hours or high for 4 to 5 hours.
   
5. Remove pork from the Dutch oven or slow cooker and shred the meat. Return the meat to the pot with the juices. Taste and season with salt and pepper, to taste, if needed.
   
6. While the pork is cooking, add all slaw ingredients to a bowl. Toss to combine. Set aside in the fridge.
7. In a small food processor, combine all dressing ingredients, except yogurt and chives. Process until well combined. Stir in yogurt and chives, whisk until incorporated. Set aside in the fridge.
8. Heat pita bread in the toaster, oven or pan.
9. Assemble pitas to your liking!

Bon Appetit!

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