Slow Cooker (or not) Pulled Pork Gyro Wraps
with cabbage slaw
This fusion twist on traditional gyros uses Tex Mex-spiced pork for the filling and tangy cabbage slaw for crunch. Top them with tomatoes and red onions for a nod to the original. This meal has been adapted from the original 2013 version.
Cooking Methods: This recipe includes instructions for using the slow cooker or oven. Select your preferred method.
Ingredients
- Chili powder - 1 Tbsp
- Oregano, dried - 2 tsp
- Cumin, ground - 2 tsp
- Salt - 1 1/2 tsp
- Paprika, smoked - 1/2 tsp
- Black pepper - 1/2 tsp
- Garlic - 6 cloves , chopped
- Jalapenos (opt) - 1 , seeded and diced
- Oil, cooking - 2 Tbsp
- Pork, boneless shoulder roast (enough for 2 nights) - 2 1/2 lbs to 3 lbs (sometimes labeled "pork butt" )
- Stock, any type - 1/2 cup
- Onions, medium and red - 1/2 , thinly sliced
- Olives, black (opt) - 2 oz , sliced, for serving
- Tomatoes, medium - 2 , chopped
- Jicama wraps - 4 (sub any paleo-friendly wraps or use large lettuce leaves)
- Vinegar, apple cider - 3 Tbsp
- Oil, cooking - 1 1/2 Tbsp
- Honey - 2 tsp
- Coleslaw mix - 10 oz
Choose Cooking Method
Prep
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Make seasoning mix - Combine chili powder, oregano, cumin, salt, paprika, and pepper. Store in an airtight container. (Can be done up to 5 days ahead)
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Garlic / Jalapenos / Onions / Olives - Prep as directed. Store garlic and jalapenos together in one container. Store onions and olives in their own separate containers. (Can be done up to 5 days ahead)
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Slow cook pork - Heat a large skillet or Dutch oven with cooking oil over medium heat. Rub seasoning mix over all sides of the pork. Add pork to heated oil and sear on all sides, 8 to 10 minutes total. Combine pork, garlic, and jalapenos (if using) in the bowl of a slow cooker. Slowly pour stock around the pork. Cook until pork is very tender and shreds easily, 7 to 8 hours on low or 3 to 4 hours on high. (Can be done up to 5 days ahead)
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Tomatoes - Prep as directed.
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Make slaw - In a serving or mixing bowl, whisk together vinegar, cooking oil, and honey. Season to taste with some salt and pepper. Fold in coleslaw mix until evenly combined.
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Make
-
When pork is finished cooking, transfer to a cutting board and chop or shred it (remember to reserve half if making Thursday’s meal).
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Warm wraps according to package directions.
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Assemble gyro wraps by filling wraps with pork, tomatoes, onions, olives (if using), and slaw.
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Serve gyro wraps with any extra cabbage slaw on the side. Enjoy!
Prep
-
Make seasoning mix - (If prepping right before cooking, get oven heating first.) Combine chili powder, oregano, cumin, salt, paprika, and pepper. Store in an airtight container. (Can be done up to 5 days ahead)
-
Garlic / Jalapenos / Onions / Olives - Prep as directed. Store garlic and jalapenos together in one container. Store onions and olives in their own separate containers. (Can be done up to 5 days ahead)
-
Tomatoes - Prep as directed.
-
Make slaw - In a serving or mixing bowl, whisk together vinegar, cooking oil, and honey. Season to taste with some salt and pepper. Fold in coleslaw mix until evenly combined.
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
-
Heat oven to 350F / 177C. Rub seasoning mix over all sides of the pork.
-
Heat a Dutch oven with cooking oil over medium heat. Add pork to heated oil and sear on all sides, 8 to 10 minutes total.
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Add garlic and jalapenos (if using). Slowly pour stock around the pork and cover with a lid.
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Transfer to the oven and roast, covered, until pork is very tender and easy to shred, ~2 hours.
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When pork is finished cooking, transfer to a cutting board and chop or shred it (remember to reserve half if making Thursday’s meal).
-
Warm wraps according to package directions.
-
Assemble gyro wraps by filling wraps with pork, tomatoes, onions, olives (if using), and slaw.
-
Serve gyro wraps with any extra cabbage slaw on the side. Enjoy!
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