Here’s the next recipe for this week’s Publix Menu Plan. This time I used my leftover shredded pork for BBQ Pork Pitas With Carolina Slaw.
This is one of the easiest things to put together. With the super deals on Toufayan Pita and Boston Butt this week at Publix, this recipe is very budget friendly. I was so thankful to have this one ready to go last night after a late baseball practice.
I made my slaw early in the day then just heated up the pork when we got home. Then I added barbecue sauce and popped it in a pita. I like to mix the slaw with the pork so that I get slaw and pork in each bite. Quick, simple and delicious!
I already told you how to cook your pork. Just coat a 3 pound Boston Butt with your favorite dry rub. Then pop it in the slow cooker – nothing else needed! Remember to season it good…that’s a big chunk of meat and will need some flavor. Stick the cover on your slow cooker and turn it to low and let it go for about 12 hours. Then head over to I Heart Kitchen to grab my recipe for Carolina Coleslaw. I would make it early in the day while you roast is cooking. I told you it was easy!!
Be sure and check out the other recipes for our menu plan this week:
- Sausage Alfredo (Publix Menu Plan Recipe)
- Cuban Sandwich (Slow Cooker Pulled Pork Recipe)
- Hawaiian Sweet & Sour Smoked Sausage Recipe
Here are the items that you will need for the recipe today with Publix pricing –
- (3 lb) Publix Boston Butt Roast, Bone-In, $2.49/lb = $0 (already purchased for our other meal)
- Bull’s Eye Barbecue Sauce, BOGO $2.19 = $1.20
- Toufayan Pita Bread, BOGO $1.89 = 95¢
- Publix Coleslaw $1.79 (reg price) = $1.79
Total = $3.94 for this meal!
Also…just a little tip. Be sure and grab your Toufayan Pita this week. I will have a fun giveaway coming up where I will want to hear about YOUR simple recipes using Toufayan. Get ready!!
