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!
Ingredients
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 2 teaspoon dried oregano
- 2 teaspoon cayenne pepper
- 1 ½ teaspoon salt
- ½ 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 ½ tablespoons apple cider vinegar
- 1 ½ teaspoons sugar, or more to taste
- 1 ½ 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
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.