Minimal effort is required to create these delicious Slow Cooker Pulled Pork Gyro Bowls. Greek and herb infused pulled pork, tomatoes, cucumbers, arugula and red onion is topped with a dollop of tzatziki sauce and feta cheese before being showered with a squeeze of fresh lemon.
This recipe was written in partnership with Robert Rothschild Farm. As always, all thoughts and opinions are my own. Thank you for supporting this brand that allows me the opportunity to create content for Melanie Makes.
Keep in touch! Subscribe to receive Melanie Makes recipes direct to your inbox.
Ironically, even though some of us are pickier than others, all of us have a shared love of Greek food. Bizarre, right? I mean when your baby is scarfing down not one, but two, Greek-inspired quesadillas and there are no complaints from anyone else, well, we’re going to go with it! Proof that not giving into my children’s picky ways actually pays off as we discover new things that everyone likes on a weekly basis. Plus that means mama doesn’t get in a boring food rut either!
Customization is the key that makes these Slow Cooker Pulled Pork Gyro Bowls a total winner in our house. Mine are always topped with a heavy dollop of tzatziki sauce and feta while my husband is always heavy handed with the Greek and herb flavored pulled pork. My little ones also have their own special preferences so I line all the ingredients up along the kitchen counter and let them add what they’d like to their bowls. My only rule is that they have to have at least one of everything.
You could definitely make these with chicken as well but pulled pork is such a great way to change things up on our weekly menu. This Slow Cooker Cherry Cola Pulled Pork, Sheet Pan Raspberry Pineapple Pork Chops and Slow Cooker Honey Mustard Pork Tacos with Candied Bacon are also great meal ideas including the other white meat.
Not only are these Slow Cooker Pulled Pork Gyro Bowls delicious and totally customizable but they’re so incredibly easy and able to be prepped in advance on busy days. A three pound pork shoulder is added to a slow cooker, covered with a Greek flavored dry dip mix and then left to cook low and slow for eight hours. That’s it – that’s all there is to it! Then it’s just some simple chopping of vegetables and dinner is ready.
The key ingredient to making these Slow Cooker Pulled Pork Gyro Bowls so quick to pull together is Robert Rothschild Farm’s Greek Herb Dip Mix. They’ve done the hard part of deciding which spices to include for the perfect mix of Greek flavor. Hints of oregano and garlic as well as other spices create the most delicious pulled pork with minimal effort.
With warmer weather around the corner, I see lots of these Slow Cooker Pulled Pork Gyro Bowls in our future. No heating up the kitchen and lots of fresh, farmer market veggies. Definitely a winning combination in my book!
Slow Cooker Pulled Pork Gyro Bowls
- 3 pounds boneless pork shoulder
- 1 2- ounce package Robert Rothschild Farm Greek Herb Dip Mix
- 1 cup whole milk plain Greek yogurt
- 1 cup shredded cucumber
- 3 tablespoons lemon juice
- 3 tablespoons extra virgin olive oil
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
Gyro Bowl Ingredients
- cherry tomatoes halved
- red onion sliced
- cucumbers sliced
- lemon sliced into wedges
- chopped parsley to garnish
- pita bread
- In a six quart slow cooker, add pork shoulder and sprinkle herb dip over the top.
- Cook on LOW for 8 hours.
- With two forks, pull pork and stir to combine.
- Meanwhile, stir together all tzatziki sauce ingredients in a small bowl and refrigerate.
- To assemble gyro bowls, add pulled pork, arugula, cherry tomatoes, red onion and cucumbers to a bowl. Serve with a lemon wedge to squeeze over the top as well as a slice of pita bread. Top the bowl with tzatziki sauce, crumbled feta cheese and chopped parsley prior to enjoying. Serve pita bread alongside.