Pulled Pork Gyros
with cabbage slaw
- Pork loin - 2 1/2 to 3 lbs
- Garlic - 4 cloves, peeled
- Red onions - 2 medium, quartered
- Chili powder - 1 Tbsp
- Cumin - 2 tsp
- Oregano - 2 tsp
- Cayenne pepper - 2 tsp
- Salt - 1 1/2 tsp
- Ground pepper - 1/2 tsp
- Olive oil - 2 Tbsp
- Carrots - 2, peeled and grated
- Cabbage - 1 1/2 cups, shredded
- Cherry tomatoes - 1/2 cup, halved
- Greek yogurt - 3 Tbsp
- Mayonnaise - 3 Tbsp
- Apple cider vinegar - 1 1/2 Tbsp
- Sugar - 1 1/2 tsp
- Pita bread - 4 to 8
- Avocado - 1 to 2, cubed
- Pork loin - Divide into 4 pieces
- For pulled pork: Garlic / Red onions - Prep as directed
- Make pulled pork (slow-cooker) - In a small bowl, combine chili powder, cumin, oregano, cayenne, salt and pepper. Season pork loin pieces with spice mixture, rubbing in thoroughly on all sides. Place garlic, onions, pork pieces, and 1 cup (236 ml) water into a slow cooker. Cover and cook on low heat for 8 hours or high for 4-5 hours.
- Make pulled pork (in the oven) - Preheat oven to 325F (163C) degees. In a small bowl, combine chili powder, cumin, oregano, cayenne, salt and pepper. Season pork loin pieces with spice mixture, rubbing in thoroughly on all sides. Heat olive oil in a Dutch oven or oven-safe pot over medium high heat. Add pork loin and sear both sides until browned, about 3-4 minutes per side. Add garlic, onions, and 1 cup (236 ml) of water. Cover with foil or parchment paper and then lid. Cook for 4 hours until tender.
- For slaw: Carrots / Cabbage / Cherry tomatoes - Prep as directed
- Remove pork loin from the slow cooker or Dutch oven and shred the meat before returning to the pot with the juices. Season with salt and pepper to taste.
- In a medium bowl, combine cabbage and carrots. In another bowl, whisk together yogurt, mayonnaise, apple cider vinegar, and sugar, to taste. Pour mixture over cabbage slaw and stir using a rubber spatula until well combined.
- Toast pitas and cube avocado.
- To assemble, top each pita bread with pulled pork, slaw, tomatoes, and avocado.
A little spicer than I like especially for outside pieces of pork. I think I will do some different spices next time. I used pre-made coleslaw mix so this was a really easy supper. The pulled pork tastes better the secon day!0 Helpful
Very good. The slaw cuts the spice of the pork. Super easy meal0 Helpful
We really loved this recipe. It made a ton of pork, so I wound up sticking half of it in the freezer. I recently discovered a great homemade pita recipe, so I used that for our pita, which I think takes this to the next level. Regular store-bought pita doesn't compare. Not sure if it's okay to include links in reviews, but just in case, here is the pita recipe I use: http://www.halfbakedharvest.com/traditional-greek-pita-bread/. I made the dough the night before, along with getting the pork seasoned and then cooked up the pita right before we ate. And a quick tip for shredding the pork - throw it in a stand mixer (maybe a hand mixer would work, as well, but I haven't tried). It takes less than 30 seconds and is well worth the time to wash and dry the mixer bowl and paddle. :)0 Helpful
It was interesting. I used coconut milk Greek yogurt by So Delicious since I can't eat dairy. I also used pork chops instead of pork loin because it was more cost effective. Everything turned out great. It was very good!0 Helpful
Super easy in the slow cooker and tasty too. Was a bit of a mess on a pita so ate the second serving in a bowl.0 Helpful
We don't usually like pork, but this was so amazing! Very juicy and the flavors and textures were perfect together!0 Helpful