Saturday, April 18, 2015

Shredded Rubbed Pork Gyros with Homemade Slaw

Where do I even start with this one?!  I think this is a new favorite.  I've been dreaming about it for the past few days since I made it.  First you combine the perfect seasonings to make a rub for the pork.  Massage it into the meat and then pan sear the seasonings into it.  Then you'll put it in the crock pot where it will spend the day slowly cooking into perfectly seasoned, fall apart tender pork.  And it will make your house smell uh-maze-ing!  Everyone that walks into your house will ask what that incredible smell is.  Guaranteed.  By the time dinner comes, you will probably want to eat the meat straight out of the crock pot.  Hold on though.  Make this fabulous slaw, cut up some tomatoes and avocados and then wrap it all up in pita bread.  And now, you can enjoy the most delicious gyro you have ever eaten.

For the pork:
1 tablespoon chili powder
2 teaspoons cumin
2 teaspoon oregano
1 1/2 teaspoon cayenne
1 1/2 teaspoon salt
1/2 teaspoon ground pepper
2 1/2-3 lb pork loin, excess fat trimmed (they don’t have pork loin here, so I used a pork shoulder and it still worked great)
2 tablespoons olive oil
4 cloves garlic, peeled
1 medium red onion, quartered

For the slaw:
3 tablespoons Greek yogurt
3 tablespoons mayonnaise
1 1/2 tablespoons apple cider vinegar
1 1/2 teaspoons sugar
1 1/2 cups shredded cabbage
1-2 carrots, peeled and grated

For the Gyros:
4-6 pita breads
1/2 cup cherry tomatoes, halved
1 avocado, diced

In a small bowl, combine chili powder, cumin, oregano, cayenne, salt and pepper. Rub seasonings evenly on all sides of the pork loin. Heat olive oil in a Dutch oven or large skillet 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 6-7 hours or high for 4-5 hours. Remove pork from the slow cooker and shred the meat, then return to the crock pot with the juices and cook on low for an additional 30 minutes. For the slaw: In a large bowl, combine prepared cabbage and carrots. In a separate small bowl whisk together Greek yogurt, mayonnaise, apple cider vinegar and sugar, to taste. Pour mixture over cabbage slaw, and stir until well combined. Cover and refrigerate for at least one hour. To assemble, toast the pita bread for a few minutes in the oven or warm them in a microwave until heated through, then top each pita bread with pulled pork, slaw, tomatoes and avocado. Serve immediately.

Source:  Whisked Away


Jamie Young said... you've got me craving these again! And I love how thin your pita bread is, it will be nice to get back where I have more of a selection to choose from :)

Janessa said...

I am so amazed at how well you've adapted to the resources you have available. It'll be like a whole new world of cooking when you move back!

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