Slow Cooker Pulled Pork Gyros
User Reviews
5
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Prep Time
15 mins
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Cook Time
8 hrs 30 mins
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Total Time
8 hrs 45 mins
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Servings
8 servings
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Course
Main Course
Slow Cooker Pulled Pork Gyros
Description
The Slow Cooker Pulled Pork Gyros combine richly seasoned, slow-cooked pork loin with fresh, vibrant toppings and a creamy slaw. The seasoning blend of chili powder, cumin, oregano, and cayenne adds warmth and depth to the pork, which is seared before slow cooking with garlic and onions. This slow cooking yields tender, shreddable meat that absorbs savory juices. The slaw balances heat with coolness and crunch through shredded cabbage and grated carrots tossed in a Greek yogurt and mayonnaise mixture with apple cider vinegar and a touch of sugar for mild sweetness.
Assembling involves layering the juicy pulled pork and slaw inside toasted pita breads, complemented by juicy cherry tomatoes and creamy diced avocado, creating a gyro-style wrap that juxtaposes smoky, spicy meat with fresh, creamy, and crisp textures. This recipe suits those looking for a hearty, flavorful wrap with a Mediterranean flair prepared conveniently with a slow cooker.
This recipe benefits from slow cooking that ensures tender pork and a well-marinated slaw chilled for at least an hour to meld flavors. The pork can be seasoned further after cooking if needed, and assembling just before serving helps maintain textures. It makes a satisfying meal that can be served for lunch or dinner.
Ingredients
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 2 teaspoon oregano dried
- 2 teaspoon cayenne pepper
- 1 ½ teaspoon salt
- ½ teaspoon black pepper ground
- 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 ½ tablespoons apple cider vinegar
- 1 ½ teaspoons sugar or more to taste
- 1 ½ cups cabbage shredded
- 2 carrot peeled and grated
For the gyros
- 8 pita bread toasted
- 1 cup cherry tomato halved
- 2 avocado halved, seeded, peeled and diced
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- To assemble, top each pita bread with pulled pork, slaw, tomatoes and avocado. Serve immediately.
User Reviews
Overall Rating
5
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