Servings
Font
Back
Slow Cooker Pulled Pork Gyros
5 from 21 votes

Slow Cooker Pulled Pork Gyros

Slow Cooker Pulled Pork Gyros feature tender pork loin seasoned with a blend of chili powder, cumin, oregano, and cayenne, slow-cooked with garlic and red onions for several hours until it easily shreds. They are served with a refreshing slaw made from cabbage and carrots dressed in a tangy Greek yogurt and mayo dressing, assembled inside toasted pita bread along with cherry tomatoes and diced avocado, offering a balanced mix of smoky, spicy, creamy, and fresh flavors.

Prep Time
15 mins
Cook Time
8 hrs 30 mins
Total Time
8 hrs 45 mins
Servings: 8 servings
Course: Main Course

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. To assemble, top each pita bread with pulled pork, slaw, tomatoes and avocado. Serve immediately.