Ingredients
For the slow cooker mediterranean pulled pork
For serving
Tips
For a fuller meal, serve with a Greek salad on the side.
You can add some chopped tomatoes or cucumber to the pita for extra freshness.
Leftover pulled pork can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
For a lighter option, serve the pulled pork over a bed of mixed greens instead of in pita bread.
If you prefer a crispy texture, spread the pulled pork on a baking sheet and broil for 2-3 minutes before serving.
For a vegetarian version, you can use jackfruit instead of pork, adjusting the cooking time accordingly.
steps
Let’s make it
Step 1
In a small bowl, mix the Mediterranean Kebab Blend with 1 tablespoon of olive oil to create a paste.
Step 2
Rub the pork shoulder thoroughly with the spice paste, ensuring even coverage.
Step 3
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the pork shoulder on all sides until browned, about 2-3 minutes per side.
Step 4
Transfer the seared pork to the slow cooker.
Step 5
In the same skillet, sauté the diced onion and minced garlic until softened, about 3-4 minutes. Add to the slow cooker.
Step 6
Pour the chicken broth and lemon juice over the pork in the slow cooker.
Step 7
Cover and cook on low for 8-10 hours, or on high for 5-6 hours, until the pork is very tender and easily shreds with a fork.
Step 8
Once done, remove the pork from the slow cooker and shred using two forks. Return the shredded meat to the slow cooker and mix with the cooking juices. Taste and add salt if needed.
Step 9
Warm the pita breads according to package instructions.
Step 10
To serve, fill each pita with a generous portion of the pulled pork, a dollop of tzatziki sauce, and some sliced red onions.
Step 11
Garnish with chopped fresh parsley and serve with lemon wedges on the side.
