SLOW COOKER PULLED PORK GYRO BOWLS
Compliments to the chef! Greek and herb infused pulled pork, tomatoes, cucumbers, arugula and red onion is topped with a dollop of tzatziki sauce and feta cheese then showered with a squeeze of fresh lemon.
Prep Time: 20 min.
Cook Time: 8 hrs.
Total Time: 8 hrs. 20 min.
Yields 8 bowls
3 lbs. Pork shoulder, boneless
1 (2 oz.) pkg. Robert Rothschild Farm Greek Herb Dip Mix
1 cup Whole milk plain Greek yogurt
1 cup Cucumber, shredded
3 Tbsp. Lemon juice
3 Tbsp. Extra virgin olive oil
3/4 tsp. Salt
1/2 tsp. Pepper
Gyro Bowl Ingredients
Cherry tomatoes, halved
Red onion, sliced
Lemon, sliced into wedges
Parsley, chopped, to garnish
In a six quart slow cooker, add pork shoulder and sprinkle herb dip over the top. Cook on LOW for 8 hours. With two forks, pull pork and stir to combine.
Meanwhile, stir together all tzatziki sauce ingredients in a small bowl and refrigerate.
To assemble gyro bowls, add pulled pork, arugula, cherry tomatoes, red onion and cucumbers to a bowl. Serve with a lemon wedge to squeeze over the top as well as a slice of pita bread. Top the bowl with tzatziki sauce, crumbled feta cheese and chopped parsley prior to enjoying. Serve pita bread alongside.
Recipe courtesy of Melanie Bauer at, melaniemakes.com.