If you remember way back when…. Okay, so January wasn’t that long ago but it feels like it. But back to our California vacation I was so very excited about getting some gyros. I have a love affair with gyros and not the ones at that popular college town restaurant in Michigan. The place starts with an M and those are not good gyros.
I was browsing my rediscovered favorite social media site, Pinterest, when I found this recipe for Slow Cooker Pork Gyros. I almost peed my pants because it was like fate. It needed a pork loin. Dude, I had just bought a pork loin a few weeks ago and had no plan for it. It just sounded like a great idea at the time. Gotta love it when I impulse buy at the grocery store. Normally I end up with some exotic fruit that I have no idea what to do with. At least this time it was some good ole pork.
Seriously though, I thought these were delicious. The pork has a Mediterranean spice to it that I want in a gyro but the coleslaw gave it the balance that you want out of a Tzatziki sauce, but it is a little different. My husband said they were good but not as good as I thought they were. Oh well, more leftovers for me.
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 2 teaspoon oregano
- 2 teaspoon cayenne
- 1 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 2 1/2-3 lb pork loin, excess fat trimmed
- 2 tablespoons olive oil
- 4 cloves garlic, peeled
- 2 medium red onions, quartered
- 1 package Pita Bread
- FOR THE SLAW
- 3 tablespoons Greek yogurt
- 3 tablespoons mayonnaise
- 1 1/2 tablespoons apple cider vinegar
- 1 1/2 teaspoons sugar, or more to taste
- 1 1/2 cups shredded cabbage
- 2 carrots, peeled and grated
- Mix together the spices in the small bowl. Rub them well over the pork loin. Heat a dutch oven to medium-high heat and pour in the olive oil. Sear the pork loin on all sides until browned which is about 3-4 minutes on a side.
- In the slow cooker add the 4 cloves of garlic whole, the red onions quartered and a cup of water. On top add the pork loin and set it to low heat for 8 hours or high heat for 4-5 hours.
- When the loin is done cooking, pull it out of the slow cooker and shred the meat. Once it is shred well, add it to the slow cooker again and keep warm for 30 minutes.
- In a large bowl add the shredded cabbage and carrots. In a large measuring cup whisk together the Greek yogurt, mayo, apple cider vinegar and sugar to taste. Once combined pour over the slaw and mix gently with a rubber spatula. Cover and refrigerate for at least an hour.
- When ready, assemble the beautifulness by topping the pulled pork with the slaw. Optional condiments are cherry tomatoes and dice avocados.
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