greek shredded pork pitas

5 from 1 vote
Prep Time: 10 minutes
Cook Time: 12 hours
Total Time: 12 hours 10 minutes
Servings: 6

Ingredients

  • 3 lbs. pork shoulder or butt, fat trimmed
  • 1 yellow onion,  roughly chopped
  • 3 cloves garlic, minced
  • 1 tbsp Greek seasoning, such as Cavenders
  • 2 cups low-sodium chicken broth
  • 1/2 lemon, juiced
  • 2 tbsp chopped Italian parsley

For the Pitas

  • 1 package pitas
  • tzatziki sauce, store-bought or homemade (recipe follows)
  • cherry tomatoes
  • lettuce
  • red onion
  • crumbled feta cheese

For the Tzatziki Sauce

  • ¾ cup plain Greek yogurt
  • ½ cup  grated or finely diced cucumber (about ½ a large cucumber)
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 clove garlic, grated
  • 1 teaspoon fresh dill, minced
  • Kosher salt and cracked black pepper

Instructions

  • Transfer 3 lbs. pork shoulder to the slow cooker with 1 chopped yellow onion, 3 cloves minced garlic and 1 tablespoon Greek seasoning.
  • Add 2 cups chicken broth then cover and cook on HIGH for 4-6 hours or LOW for 8-10 hours. (if you have the time, a slower cooking process yields more tender meat)
  • After cooking, transfer pork to a mixing bowl and shred the meat. Add juice of ½ lemon and 2 tablespoons chopped parsley. Season to taste with salt and pepper, adding some of the cooking liquid, if needed.

Instant Pot Method

  • Transfer 3 lbs pork shoulder to the Instant Pot with 1 chopped yellow onion, 3 cloves minced garlic, 1 tablespoon Greek seasoning and 2 cups chicken broth. On the meat/stew setting, cook for 45 minutes. After cooking, transfer pork to a mixing bowl and shred the meat. Add juice of ½ lemon and 2 tablespoons chopped parsley. Season to taste with salt and pepper, adding some of the cooking liquid, if needed.

Assemble Pitas

  • You can either stuff the ingredients above in the pocket of a pita or you can make a pita wrap by rolling up the pita bread with the pork, tzatziki, and toppings and securing it with foil. If desired, place assembled pita wraps in a 350°F oven for a few minutes to warm before serving.

Tzatziki Sauce

  • Whisk together in a medium bowl ¾ cup yogurt, ½ cup grated cucumber, 2 tablespoons lemon juice, 2 tablespoons oil, 1 clove garlic, 1 teaspoon fresh dill, and a big pinch salt and pepper.

Notes

  • This is a great meal to take to someone who is in need of a little love. Pack up the meat in a freezer bag (either cooked or uncooked with instructions) and then toss in a bag of pitas, store-bought tzatziki, a pint of grape tomatoes, a lemon, a bunch of fresh parsley, and a small container of feta cheese.

Serving Suggestions

  • Serve with my Greek Fries or a grain salad like tabbouleh or rice pilaf to complete this meal. 

Swap Suggestions

  • Protein: The pork can be swapped for chicken breasts or thighs and cooked exactly the same way.
  • Vegetarian: To make this recipe vegetarian, bypass the slow-cooked pork and swap for 1 lb. dried chickpeas in the slow cooker with the ingredients above plus ½ teaspoon baking soda and 4 cups of water. Alternatively you could sauté canned chickpeas in a skillet with some olive oil and the Greek seasoning.
  • Gluten-Free: Purchase a gluten-free pita or flatbread for serving.

Make Ahead

  • Slow cook the pork in advance, leaving out the lemon juice and chopped parsley. (you’ll add this when you rewarm and just before serving) After shredding the pulled pork, divide it into shallow containers with some of the cooking juices then cover and refrigerate up to 3 days or freeze up to 3 months.
  • Prepare toppings in advance: slice red onions and store in cold water, make homemade tzatziki, etc.

Nutrition

Calories: 361kcal | Carbohydrates: 4g | Protein: 46g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 152mg | Sodium: 199mg | Potassium: 892mg | Fiber: 1g | Sugar: 1g | Vitamin A: 141IU | Vitamin C: 5mg | Calcium: 57mg | Iron: 3mg