Slow Cooker Pulled Pork Gyro Bowls

Course: Main Course

Cuisine: American

Prep Time: 20 minutes

Cook Time: 8 hours

Total Time: 8 hours 20 minutes

Servings:

Calories: 280kcal

Author: Melanie Bauer | Melanie Makes

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.

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Ingredients

Pulled Pork

3 pounds boneless pork shoulder
1 2- ounce package Robert Rothschild Farm Greek Herb Dip Mix

Tzatziki Sauce

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

arugula
cherry tomatoes halved
red onion sliced
cucumbers sliced
lemon sliced into wedges
chopped parsley to garnish
pita bread

Instructions

Pulled Pork

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.

Tzatziki Sauce

Meanwhile, stir together all tzatziki sauce ingredients in a small bowl and refrigerate.

Gyro Bowls

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.

Notes

Tzatziki Sauce recipe was adapted from Superfood Weeknight Meals by Kelly Pfeiffer.

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