Name: Recipes Shredded Pork Gyros
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 2 lb pork shoulder, trimmed of excess fat; 1 onion, thinly sliced; 4 cloves garlic, minced; 1 tbsp paprika; 1 tbsp dried oregano; 1 tsp cumin; Salt and pepper to taste; 1 cup Greek yogurt; 1 cucumber, peeled, seeded, and grated; 2 tbsp fresh dill, chopped; 1 tbsp lemon juice; 4 pita bread rounds; 1 tomato, diced; 1/2 red onion, thinly sliced; Lettuce leaves; Olive oil

Instructions

In a slow cooker, combine the pork shoulder, sliced onion, minced garlic, paprika, oregano, cumin, salt, and pepper. Cover and cook on low for 8 hours, or until the pork is tender and easily shreds with a fork.
While the pork is cooking, prepare the tzatziki sauce. In a small bowl, mix together the Greek yogurt, grated cucumber, chopped dill, lemon juice, and a pinch of salt. Stir well to combine, then refrigerate until ready to use.
Once the pork is done cooking, remove it from the slow cooker and shred it using two forks. Discard any excess fat.
Heat a drizzle of olive oil in a large skillet over medium-high heat. Add the shredded pork to the skillet and cook for 5-7 minutes, or until it starts to crisp up around the edges.
To assemble the gyros, heat the pita bread rounds in the microwave for 30 seconds or until warm. Spread a generous spoonful of tzatziki sauce on each pita round, then top with a handful of shredded pork.
Add diced tomatoes, sliced red onions, lettuce leaves, and an extra dollop of tzatziki sauce on top of the pork.
Fold the pita bread over the filling to form a gyro and secure with a toothpick if needed.
Serve the Shredded Pork Gyros warm, with extra tzatziki sauce on the side for dipping.

Ingredients

Instructions

Nutrition Facts

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