Pulled Pork Gyros with Tzatziki

Ever since I lived in Greece back in the late 90s, I’ve been in love with Greek food in general. Doesn’t matter if it is a plain Greek salad, delicious meatballs, moussaka or souvlaki – I love them all. Maybe it has something to do with the fact that I met my wife in Greece, perhaps it triggers nostalgia and romantic thoughts, but I also just kind of think Greek food is incredible in general.

My favorite of them all, likely based on memories of late night sidewalk dining after an evening of clubbing (I was 22, okay!), is the legendary gyro. And while this isn’t exactly the traditional way to serve it, I think it would have definitely spot even back then. It certainly does now.

Pork shoulder braised low and slow with Greek spices turns into tender, flavorful meat that works perfectly in gyros. The long cooking time breaks down the meat until it shreds easily, soaking up all the garlic, oregano, and lemon from the seasoning blend.

Pile it into warm pita with tzatziki, red onions, and tomatoes, and you have something that rivals any gyro shop.

The key is making your own seasoning blend and tzatziki. Both take just a few minutes and taste miles better than store-bought versions.

How to Make Pulled Pork Gyros with Tzatziki

For the Greek Seasoning Blend

2 tablespoons dried oregano
1 tablespoon dried basil
1 tablespoon dried parsley
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons dried dill
2 teaspoons dried thyme
1 teaspoon black pepper
1 teaspoon sea salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
Zest of 1 lemon (optional but recommended)

Instructions

Mix all ingredients together in a small bowl. Store in an airtight container for up to 6 months.

For the Tzatziki Sauce

1½ cups Greek yogurt (full-fat works best)
1 medium cucumber, peeled, seeded, and finely grated
3 cloves garlic, minced
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 tablespoon fresh dill, chopped (or 1 teaspoon dried)
½ teaspoon salt
¼ teaspoon black pepper

Instructions

Grate the cucumber and squeeze out as much liquid as possible using a clean kitchen towel or cheesecloth. Mix the cucumber with the yogurt, garlic, lemon juice, olive oil, dill, salt, and pepper.

Refrigerate for at least 30 minutes before serving to let the flavors develop. Tzatziki keeps in the fridge for up to 4 days.

For the Pulled Pork

2 lb pork loin or pork roast
1 batch Greek seasoning blend (recipe above)
1 large yellow onion, diced or thinly sliced
2 cloves garlic, minced
½ cup water

For Serving

Warm flatbread or pita pockets
Sliced red onions
Diced tomatoes
Shredded red cabbage
Tzatziki sauce

Instructions

Add the onions, garlic, and pork to the slow cooker. Sprinkle the Greek seasoning blend over the pork and pour the water around it. Cook on LOW for 6-8 hours or on HIGH for 4-5 hours, turning the roast halfway through cooking.

Remove the pork to a plate and shred it with two forks. Return the shredded meat to the slow cooker and simmer for a few more minutes to let it absorb the juices. Taste and add more seasoning if needed, cooking for a few additional minutes if you do.

Serve the pulled pork in warmed flatbread or pita pockets with tzatziki sauce, red onions, tomatoes, and red cabbage.

Recipe Notes

Pork shoulder works better than pork loin for this recipe if you can find it. It has more fat and stays moister during the long cooking time.

The seasoning blend and tzatziki can both be made several days in advance, which makes assembly much faster on the day you cook.

Pulled pork keeps in the refrigerator for about 3 days and reheats well. Add a splash of water or broth when reheating to keep it moist.

For crispier meat, spread the shredded pork on a baking sheet and broil for 3-4 minutes after slow cooking.

If you don’t have time to make the seasoning blend from scratch, use 3-4 tablespoons of store-bought Greek seasoning, but homemade tastes significantly better.

Leftovers work great in grain bowls, over rice, or in wraps for lunch the next day.

Pulled Pork Gyros with Tzatziki

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

• Author: Kalle Bergman
• Total Time: 315 minutes
• Yield: Serves 6
• Diet: Omnivore

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Description

A delicious twist on the classic gyro, featuring tender pulled pork and homemade tzatziki. Perfect for a quick weeknight meal or a fun weekend lunch.

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Ingredients

Units USM Scale 1x2x3x

• 2 lbs (907 g) pork loin or pork roast
• 1 batch Homemade Greek Seasoning Blend
• 1 large yellow onion, diced or thinly sliced
• 2 cloves garlic, minced
• 1/2 cup water
• 1 batch Homemade Greek Tzatziki Sauce
• Sliced red onions, tomatoes, red cabbage for topping

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Instructions

1. Add the onions, garlic, and pork to the slow cooker.
2. Add the Homemade Greek Seasoning Blend and pour the water over.
3. Cook on LOW for 6-8 hours or on HIGH for 4-5 hours, turning the roast over halfway through.
4. Shred the pork on a plate with two forks.
5. Return the shredded pork to the slow cooker and simmer for a few more minutes to allow the juices to absorb.
6. Add more Homemade Greek Seasoning if desired; if adding more, cook the shredded pork for a few more minutes.
7. Serve on warmed flatbread or in pita pockets with the tzatziki sauce and accompaniments.

Notes

• For easier shredding, let the pork rest for 10 minutes after cooking.
• Substitute boneless shoulder for pork loin for a richer, fattier pulled pork.
• Store leftover pulled pork and tzatziki separately in airtight containers for up to 4 days.

• Prep Time: 15 minutes
• Cook Time: 300 minutes
• Category: Main Course
• Method: Braising
• Cuisine: Greek

Nutrition

• Serving Size: 1 large pita
• Calories: 500
• Sugar: 5
• Sodium: 700
• Fat: 25
• Saturated Fat: 10
• Unsaturated Fat: 10
• Carbohydrates: 40
• Fiber: 5
• Protein: 40
• Cholesterol: 100

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Greek Feta and Spinach Lamb Meatballs

Greek Chicken Avgolemono

Greek Lemon Potatoes: Patates Lemonates

Greek Omelet Egg Bake

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