Pulled Pork Gyros
with cabbage slaw
Ingredients
- 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
Nutrition Facts
Prep
- 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
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Make
- 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.
Nutrition Facts
Reviews
Ratings
14 reviews
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 HelpfulWe 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 HelpfulIt 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 HelpfulSuper 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 HelpfulWe don't usually like pork, but this was so amazing! Very juicy and the flavors and textures were perfect together!
0 Helpful