Slow Cooker Pulled Pork Gyros

I did a post awhile ago (here: https://wordpress.com/post/skinnyfoodaddict.com/1415) and shared my tips on buying meat in bulk and prepping it to make meals easy. Well this here my friends is the recipe for that amazing pork gyro meat. I was impressed with the flavor and it was so easy! We ate this for days and neither Rob or I got sick of it. I don’t remember if Olivia liked it…I think that was back during her hunger stike…

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The recipe comes from a great blog Damn Delicious. I haven’t made tons of her recipes, but the ones I have are good! We ate this on flatbreads that I bought at Costco! Yes it’s a big pack but they are so much cheaper there. And they freeze super well, make yummy pita pizzas, paninis, and i have even broken one in half and toasted it! Chop up some tomatoes and cucumbers, grab a bag of coleslaw mix and make the super quick dressing. Or you can buy coleslaw dressing. Last time I was at the store I found, in the produce section where refrigerated dressings are, an OPA by Litehouse Feta and Dill dressing. I think it will be awesome on these! Try it out, hope you enjoy it as much as we did!

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FOR THE PORK

  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 2 teaspoon dried oregano
  • 2 teaspoon cayenne pepper
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 2 1/2-3 lb pork loin, excess fat trimmed
  • 2 tablespoons olive oil
  • 4 cloves garlic, peeled
  • 2 red onions, quartered

FOR THE SLAW

  • 3 tablespoons Greek yogurt
  • 3 tablespoons mayonnaise
  • 1 1/2 tablespoons apple cider vinegar
  • 1 1/2 teaspoons sugar, or more to taste
  • 1 1/2 cups shredded cabbage
  • 2 carrots, peeled and grated
  1. In a small bowl, combine chili powder, cumin, oregano, cayenne, salt and pepper. Season pork loin with spice mixture, rubbing in thoroughly on all sides.
  2. Heat olive oil in a Dutch oven or large pot over medium high heat. Add pork loin and sear both sides until browned, about 3-4 minutes per side.
  3. Place garlic, onions, pork loin and 1 cup water into a slow cooker. Cover and cook on low heat for 8 hours or high for 4-5 hours.
  4. Remove pork loin from the slow cooker and shred the meat before returning to the pot with the juices; season with salt and pepper, to taste, if needed. Cover and keep warm for an additional 30 minutes.
  5. In a large bowl, combine cabbage and carrots. In a large glass measuring cup or another bowl, whisk together Greek yogurt, mayonnaise, apple cider vinegar and sugar, to taste. Pour mixture over cabbage slaw, and stir using a rubber spatula until well combined. Cover and place in the refrigerator for at least one hour.
  6. To assemble, top each pita bread with pulled pork, slaw, tomatoes and avocado. Serve immediately.

 

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