• 0d49eb10cc382ccfa700bb2b18179978

Pulled Pork Gyros

These slow cooker pulled pork gyros are loaded with homemade coleslaw, avocado and cherry tomatoes. A great, healthy addition to any weeknight menu.

Prep
Cook
Serves 4people
Ingredients
1
tbsp chili powder
2
tsp cumin
2
tsp oregano
2
tsp cayenne
1 1/2
tsp salt
1/2
tsp ground pepper
2 1/2-3
lb pork loin, excess fat trimmed
2
tbsp olive oil
4
cloves garlic, peeled
2
medium red onions, quartered
3
tbsp Greek yogurt
3
tbsp mayonnaise
1 1/2
tbsp apple cider vinegar
1 1/2
tsp sugar, or more to taste
1 1/2
cups shredded cabbage
2
carrots, peeled and grated
4
pita bread, toasted, for serving
1/2
cup cherry tomatoes, halved
1
avocado, halved, seeded, peeled and diced
Directions
1.
In a small bowl, combine chili powder, cumin, oregano, cayenne, salt and pepper. Season pork loin with spice mixture, rubbing in thoroughly on all sides.
2.
Heat olive oil in a Dutch oven or large pot over medium high heat. Add pork loin and sear both sides until browned, about 3-4 minutes per side.
3.
Place garlic, onions, pork loin and 1 cup water into a slow cooker. Cover and cook on low heat for 8 hours or high for 4-5 hours.
4.
Remove pork loin from the slow cooker and shred the meat before returning to the pot with the juices; season with salt and pepper, to taste, if needed. Cover and keep warm for an additional 30 minutes.
5.
In a large bowl, combine cabbage and carrots. In a large glass measuring cup or another bowl, whisk together Greek yogurt, mayonnaise, apple cider vinegar and sugar, to taste. Pour mixture over cabbage slaw, and stir using a rubber spatula until well combined. Cover and place in the refrigerator for at least one hour.
6.
To assemble, top each pita bread with pulled pork, broccoli slaw, tomatoes and avocado. Serve immediately.

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