Greek Pulled Pork Recipes

GREEK PITAS WITH PULLED PORK

Steps:

• In a small bowl, stir together the oregano, cumin, salt, black pepper, red pepper flakes, and garlic.
• Pat the pork shoulder dry with paper towels. If making in the Instant Pot, cut the pork into four equal pieces. Rub the seasoning mixture on all sides of the pork. (Freezing instructions begin here.)
• Place the pork, onion, and broth in the slow cooker or the Instant Pot. Slow Cooker Instructions: Cover and cook on Low for 7 to 9 hours or on High for 4 to 5 hours.
• Instant Pot Instructions: Lock and seal the lid. Cook at high pressure for 45 minutes. Allow the pressure to release naturally for 10 minutes, then quick release the remaining pressure.
• Transfer the pork and onion to a cutting board and discard any liquid remaining in the cooker. Shred the meat, then return the meat and the onion to the cooker to keep them warm.
• Serve some shredded pork wrapped in a warm pita, topped with our Easy Tzatziki Sauce and your favorite Greek toppings.
• Slow Cooker Instructions: Thaw meal completely using one of these safe methods. Follow Steps 3 through 5.
• Instant Pot Instructions: Set the Instant Pot to "Sauté." Transfer the frozen meal to the pot and cook for 5 minutes to release some liquid. Press "Cancel." Follow Step 3b, but cook for 45 to 50 minutes. (The frozen meat will cook in about the same amount of time as fresh.) Follow Steps 4 and 5.

PORK SOUVLAKI GYROS (MEAT ONLY)

Steps:

• - Mix the dried herbs, water, olive oil, lemon juice, soy sauce, and vinegar in a bowl deep enough to hold the pork roast.
• - Coat pork roast with the marinade.
• - Slice the garlic and onion and spread over top of meat.
• - Cover and refrigerate for at least 2 hours, turning and coating several times.
• - Place all in roasting pan or dish.
• - Tent and roast at 300 degrees 4 to 4.5 hours, basting often with its own juices. Should have internal temp of at least 170 degrees.
• - After removing from oven, allow to cool to touch.
• - Remove meat from bone, discarding any fat and/or grissle.
• - Mix all sauce and bits from the pan together with the pulled meat and salt to taste.
• - Meat should be very moist but if necessary, add olive oil and water to moisten especially if reheating.
• - Before serving, dry fry (no oil) the meat in a non-stick skillet. This will produce crispy golden brown bits nearly identical to that from a rotisserie.