Go Back
–+ servings
Slow Cooker Pulled Pork Gyros

Slow Cooker Pulled Pork Gyros

Yield: 8 servings
Prep: 15 minutes
Cook: 8 hours 30 minutes
Total: 8 hours 45 minutes
It’s time to dust off that crockpot with these tender pulled pork gyros! Just let the slow cooker do all the work for you!
5 stars (7 ratings)

Ingredients

  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 2 teaspoon dried oregano
  • 2 teaspoon cayenne pepper
  • 1 ½ teaspoon salt
  • ½ teaspoon ground pepper
  • 2 1/2-3 lb pork loin, excess fat trimmed
  • 2 tablespoons olive oil
  • 4 cloves garlic, peeled
  • 2 red onions, quartered

For the slaw

  • 3 tablespoons Greek yogurt
  • 3 tablespoons mayonnaise
  • 1 ½ tablespoons apple cider vinegar
  • 1 ½ teaspoons sugar, or more to taste
  • 1 ½ cups shredded cabbage
  • 2 carrots, peeled and grated

For the gyros

  • 8 pita bread, toasted
  • 1 cup cherry tomatoes, halved
  • 2 avocadoes, halved, seeded, peeled and diced

Instructions

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • To assemble, top each pita bread with pulled pork, slaw, tomatoes and avocado. Serve immediately.