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Saturday, August 25 2018

Not much can top the juicy tenderness of pulled pork in a pressure cooker. Pile the pork on pita rounds topped with a homemade tzatziki sauce, onion, and feta for a fresh twist on your usual gyro recipe.

INGREDIENTS
1 - 5.3 ounce container Greek yogurt
1 - small cucumber, shredded (1/4 cup)
1/2 - cup shredded radishes
2 - tablespoons snipped fresh dill weed
1 - clove garlic, minced
Salt and black pepper
2 1/2 - teaspoons dried oregano, crushed
1 1/2 - teaspoons dried marjoram, crushed
1 1/2 - teaspoons garlic powder
1 1/2 - teaspoons lemon zest
1 - teaspoon salt
1 - teaspoon black pepper
2 - 3 - pounds boneless pork shoulder, trimmed of excess fat and cut into large chunks
1/2 - cup red wine
1 - tablespoon lemon juice
Pita bread
Sliced red onion
Feta cheese, crumbled

DIRECTIONS
For the tzatziki, in a medium bowl combine yogurt, cucumber, radishes, dill, and garlic. Season with salt and pepper to taste. Cover and chill until ready to serve. In a small bowl combine the next 6 ingredients (through black pepper). Reserve 1 Tbsp. seasoning. Rub pork with remaining seasoning. Prepare as directed using desired cooker, below.


FAST 60 MINUTE COOK TIME
Place pork in a 4- or 6-qt. electric or stove-top pressure cooker. Add wine. Lock lid in place. Set an electric cooker on high pressure 60 minutes. For a stove-top cooker, bring up to pressure over medium-high heat; reduce heat enough to maintain steady (but not excessive) pressure. Cook 60 minutes. Remove from heat. For both models, let stand 15 minutes to release pressure naturally. Release any remaining pressure. Using a slotted spoon, remove meat from cooker. Coarsely shred meat using two forks. Moisten with some cooking liquid. Add lemon juice and reserved seasoning; toss to coat. Serve meat in pita bread with tzatziki, sliced red onion, and feta cheese.
SLOW 10 HOUR LOW OR 5 HOUR HIGH COOK TIME


Place pork in a 3 1/2- to 4-qt. slow cooker. Add wine. Cover and cook on low 10 to 12 hours or on high 5 to 6 hours. Using a slotted spoon, remove meat from cooker. Coarsely shred meat using two forks. Moisten with some of the cooking liquid. Add lemon juice and reserved seasoning; toss to coat. Serve meat in pita bread with tzatziki, sliced red onion, and feta cheese.
NUTRITION FACTS (Pulled Pork Gyros with Dilled Radish Tzatziki)


Per serving: 379 kcal , 10 g fat (4 g sat. fat , 1 g polyunsaturated fat , 3 g monounsaturated fat ), 79 mg chol. , 856 mg sodium , 38 g carb. , 2 g fiber , 3 g sugar , 30 g pro.

Posted by: AT 02:16 am   |  Permalink   |  Email