Pulled Pork Gyros

easy pulled pork gyrosIn Iowa, there’s never a shortage of responsibly raised and reasonably priced pork and the pork shoulder roast, aka: Boston Butt is my favorite cut of all. There are so many ways I love to devour pulled pork:
The Best Pork Carnitas
BBQ Pulled Pork
In my searching, I discovered that perhaps my favorite pulled pork recipe of all time, is one I haven’t even shared with you yet? What is wrong with me?! Apologies. Apologies to you. Pulled Pork Gyros are “last supper” worthy and suitable for any party occasion. I’ve even served them layered up on pita triangles as a mini-gyro appetizer. Don’t skimp out and forget the tzatziki sauce, it elevates the entire number!

I don’t care how you pronounce “gyro”, as long as you dish up and devour!

(Between basketball, softball and an upcoming PeeWee baseball season we’re trying to get butcher pigs sold and 4-H and FFA projects sold to excited kids across the Midwest. It is so fun to experience ag again through the eyes of my own children and with other children that may be purchasing their first pig to exhibit at their county fair this year.)
easy pulled pork gyros recipe

Pulled Pork Gyros

By: Cristen

Makes 8 gyros

For the pork:
3 lbs. pork shoulder roast
4 teaspoons Greek seasoning, divided
3 tablespoons olive oil, divided
2 tablespoons red wine vinegar, divided

2 teaspoons oregano flakes

Juice of one small lemon

1 tablespoon honey

  1. Cover the pork roast with 1 tablespoon (3 teaspoons) of the Greek seasoning and place into slow cooker.
  2. Combine 2 tablespoons of the olive oil and 1 tablespoon of the red wine vinegar, pour over roast. Cook on low for 7-8 hours or until pork shreds easily.
  3. Shred pork into larger pieces and remove excess fat.
  4. Return to pan juices and add remaining Greek Seasoning, olive oil, red wine vinegar as well as oregano flakes, lemon juice, and honey. Toss to coat.

For the tzatziki sauce:
1 cucumber (English seedless or hothouse variety with thin skin)
1 ½ cups sour cream
1 tablespoon chopped fresh dill (or 2 tsp dried dill weed)
2 cloves garlic, minced
½ teaspoon salt
¼ teaspoon black pepper

  1. Grate cucumber and squeeze excess liquid out with paper towels.
  2. Place in a mixing bowl. Add sour cream and dill. Smash minced garlic and salt together with the back of a knife to turn into a paste.
  3. Add to mixture along with black pepper.
  4. Stir well, cover and refrigerate until serving.

To assemble:
1 large or two small tomatoes, sliced
1 small red onion, sliced
1/2 head Iceberg lettuce, cut into large shreds
8 pita rounds, warmed

  1. Preheat oven to 450 degrees. Place dressing topped shredded pork on a sheet pan, bake for 10 minutes until caramelized.
  2. Place pita round on a plate; add a layer of tzatziki sauce, pulled pork, tomatoes, onions and lettuce.
  3. Fold over, wrap with foil if desired. Serve immediately.

If you want to be bold and serve this in an alternative way, layer all the components on grilled naan bread and cut into squares, delish!

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