Pulled pork gyros

One way that I go about creating recipes is to combine a specific cooking method for a main ingredient and combine it with a completely different flavor profile. In this case I combined a pork shoulder and slow cooker with Greek flavors. If I am making something time intensive on a week night such as pita bread then I would really prefer to serve it with something easy so that I’m not cooking for two straight hours. This recipe is very simple and makes for a very flavorful and tender pork roast. If you did not want to serve this as a sandwich you could easily make a slightly larger piece of pork and serve it with couscous and veggies or any other Mediterranean sides your family happens to enjoy. Even better you could serve it as both meals and only have to cook once.

 

We ate our gyros with wilted spinach, roasted red peppers, tzatziki sauce and a sprinkle of feta cheese but it would also be great with the more traditional toppings of fresh onion, tomato and lettuce. I find that more vegetables piled on the gyro makes for smaller meat servings which is how I make this a healthy meal, that and the whole what pita bread. Served with a side of sweet potato fries and this is a very filling dinner. For a fun presentation wrap the sandwiches in aluminum foil, it will help to hold the gyro together, contain some of the juices and look more like how a restaurant serves them!

Slice the onions and place on the bottom of the slow cooker. Add all remaining ingredients placing the pork in first and adding everything else over the top. Place on low for 6-8 hours or high for 4-6, shred and serve as desired.

Much love, Aislinn and Emily

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This entry was posted in 1 pot meals, dinners, greek, low fat, pork, Quick and Easy, Uncategorized and tagged , , , , , , , , , . Bookmark the permalink.

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