Damn Delicious

Slow Cooker Pulled Pork Gyros

It’s time to dust off that crockpot with these pulled pork gyros loaded with homemade coleslaw, avocado and cherry tomatoes. Just let the slow cooker do all the work for you!

Slow Cooker Pulled Pork Gyros - It’s time to dust off that crockpot with these tender pulled pork gyros! Just let the slow cooker do all the work for you!

How do you plan your cooking during the week? If you’re anything like me, you’ll need a detailed weekly plan to get through the weekdays. It’s actually a bit of a process for me – I spend hours on a meal plan before I even begin to create my grocery list in order of the aisles at the store. Yeah, I’m a bit OCD overly organized here.

That being said, I am happy to share that I have joined the amazing Cook Smarts family, a weekly meal planning service that provides you with 4 simple meals every week that can be customized for paleo, vegetarian and gluten-free meals. They provide easy dinner steps that also include short how-to videos to help you get smarter while making dinner, and they even give back to organizations in your local community that support bringing food education back to schools!

So in honor of my first meal plan, we wanted to celebrate with a giveaway for a one-year subscription to their weekly meal planning service AND a $50 Whole Foods gift card to help you with some of those groceries you’ll be needing. We’re all about helping the home cook live happier, simpler and smarter in the kitchen and hope to be seeing more of you.

Slow Cooker Pulled Pork Gyros

It’s time to dust off that crockpot with these tender pulled pork gyros! Just let the slow cooker do all the work for you!

15 minutes8 hours 30 minutes


  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 2 teaspoon dried oregano
  • 2 teaspoon cayenne pepper
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 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 1/2 tablespoons apple cider vinegar
  • 1 1/2 teaspoons sugar, or more to taste
  • 1 1/2 cups shredded cabbage
  • 2 carrots, peeled and grated

For the gyros

  • 8 pita bread, toasted
  • 1 cup cherry tomatoes, halved
  • 2 avocadoes, halved, seeded, peeled and diced


  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.

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Disclosure: This giveaway is sponsored by Cook Smarts. All opinions expressed are my own.

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  1. Rated 5 out of 5

    We’re going to try this tonight! 1 cup of water does not cover the meat in the crock pot. Is that okay? Or do I need to add more water? 

  2. Rated 5 out of 5

    This was really delicious! Even my kids gobbled it up (8 year old twin boys) and they are notoriously picky. I did not sear the pork first but it still turned out great!

  3. What do I do with the red onion and garlic when the pork is done 

  4. Rated 5 out of 5

    This is amazing! I love your website! My husband and kiddos love the recipes I find on here to make!
    This turned out great! Sorta spicy but loved it! So much flavor!!! Will definitely be making it again.

  5. Rated 5 out of 5


  6. I made this recipe for the first time a few months ago and have probably made it 6 times since, we love it! Do you happen to know whether it could be adapted for the instant pot? I just got one!

  7. I totally forgot about this recipe! I made it last night and it was so good. We had a leftovers and I heated it up this morning and put an egg on it. Will definitely do that again too:). Thanks for the great recipe! I won’t forget it anymore!

  8. What a great recipe! I tend to avoid slow cooker recipes but this one looked promising. The very savory flavors for the pork instead of the normal super sweet “pulled pork” recipes, was a great improvement. I prepared this recipe as written and served it with the slaw and pita bread. We all loved it and as some else mentioned…there were zero leftovers! Thank you!

  9. I have tried 2 of your recipes so far and they were excellent!  Is it possible to use ground lamb in the crock pot to make these?  I have another recipe I haven’t tried that uses 1 1lb. ground beef and 2 lbs. of lamb but you have to bake it.  

    • Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

  10. Here is the drawback with using Chungah’s recipes- there are no left overs!! Its killing me. My family has eaten down to the last crumb everything that I have cooked. I am trying this recipe today and I am sure it will be a killer.

    Love it!

  11. Its not a broccoli slaw, is it?  There is no broccoli in the recipe.

  12. my 3 year old is a little sensitive to spicy (my 1.5yr loves it!)  Does this come out very spicy with 1 tbsp of chili?  Would you recommend altering the amounts or do you think its not too bad?

    • Yes, it may be best to reduce the amount as needed to suit your family’s preferences.

    • It’s the cayenne pepper that will lend the heat. I’d cut it down to 1 tsp for the recipe if you want to change the spiciness. The 2 tsp makes it moderately spicy. (My kids found it too spicy, but we gave them some plain yogurt to cool it off a bit.)

      Like some other reviewers, I found the coleslaw too sweet as written. I added more vinegar, some dried dill, fresh mint, garlic salt, and a sliced green onion. I thought the pork was great! Easy and tasty.

  13. These were so delicious! I cooked the meat for 4 hours on high and it was perfect. Personally, I did not like the taste of the dressing for the slaw. I added 3 TB of sour cream, a lot of dill, and some salt, garlic powder and onion powder and that made the slaw more to my liking. I also used stevia instead of sugar, though I think sugar would have tasted better 🙂

    My boyfriend and I have been eating the leftovers for lunch the past couple days and the meat and slaw are keeping up really nice. I love the recipes on this website, but this is probably my favorite so far!

  14. Do you think subbing chicken for this would be ok? We don’t eat pork, but I could shred chicken.

  15. Made this a Couple of days ago with both slaw and tzatziki. Absolutely deliciousdays. The spice/heat level of the meat is great!

  16. I am making this tomorrow! I have made a few of your recipes already and plan on trying most of them. My new favorite food blog. Its the greatest.
    p.s. You refer to the cabbage slaw as broccoli slaw at the end. I thought I was going to have to run back to the store. lol

  17. Looks delicious! Can I use pork chops instead? It’s what I have in my freezer right now

    • Michelle, it is best to use pork loin to obtain that pulled pork texture. Although you can certainly try substituting pork chops but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. Using a substitution may also result in a mediocre outcome.

  18. Can you make this using a loin that’s 1lb and a half?

  19. This is a great recipe! The flavors were amazing. To save time, I used bagged shredded slaw mix instead of shredding cabbage and carrots.

  20. Thanks for posting this. Made your pulled pork section of your recipe along with a homemade hummus, taziki and pita bread. Served it with lettuce, tomato and avocado…Spectacular! So simple and delicious I’m making it for 70 people after our evening church service. They will love it.

  21. I am making this today! Seriously! I have a loin in the refrigerator and I have found it’s destiny.

  22. I found this recipe thanks to Liz at The Lemon Bowl and I’m so happy I did! I made these yesterday for my family and they were absolutely amazing. I’m having leftovers for lunch! 🙂

  23. Pingback: 30 Healthy Slow Cooker Recipes - The Lemon Bowl

  24. Happy Saturday from chilly Canada, -1 C here so this looks like the perfect thing to make today. Have a great weekend, and once again, thanks for all the fabulous recipes. You rock!!

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