Greek Pulled Pork Food

GREEK GYROS RECIPE EASY STEP BY STEP TUTORIAL

Steps:

• Add the pieces of Pancetta into a food container . Pour the hot marinade over the Pancetta. Once it reaches room temperature, refrigerate overnight or for up to 24 hours.

HOMEMADE GREEK PORK GYROS SOUVLAKI RECIPE

Steps:

• To prepare this souvlaki recipe start by preparing the pork gyros. Mix into a large bowl the tenderloin (cut into strips), the garlic, the red onion, 3-4 tbsp of olive oil, 1-2 tbsp of red wine vinegar, some thyme, some rosemary, and mix with your hands. Squeeze the ingredients together, so that all the flavours blend and add 1/2 tbsp of honey. Wrap the bowl and put it into the fridge. Leave the marinade in the fridge for at least 2 hours, before using it (ideally leave it over night).
• In a (very hot) large non-sticking pan, add the tenderloin along with the ingredients of the marinade, and sauté for 1 minute on each side, without stirring, until the meat is nicely coloured, crispy and tender inside.
• To prepare the tzatziki sauce for the pork gyros, pour in a food processor the olive oil and garlic and blend until the garlic is diluted (don't leave any large pieces of garlic). Into a large bowl, grate the cucumber, season with salt and pepper and leave it aside for 10 minutes. Wrap the grated cucumber into a towel and squeeze, in order to get rid of most of the water. Into a bowl, add the cucumber, the blended garlic and oil, the yogurt, 1-2 of red wine vinegar, salt and pepper and mix. (This recipe is for 5-6 servings. Store in the fridge and always serve cold.)
• Use a cooking brush to oil the pita breads on both sides and season with salt, pepper and oregano. Place a large pan (upside down) at the bottom of the oven, place the pita breads on top, and bake in preheated oven at 250C for about 1 minute.
• Pork gyros is usually served wrapped, like a sandwich. To serve, spread some tzatziki sauce on the pita breads and top with the pork gyros, some slices of red onion, some sliced tomato and wrap.
• For an easier version, you can substitute the tzatziki sauce with some fresh yogurt or some mustard and mayonnaise sauce.

SLOW-COOKER GREEK PORK SANDWICHES

Steps:

• If pork is tied, remove strings or netting. Place pork in 3- to 4-quart slow cooker. Sprinkle with Greek seasoning.
• Cover and cook on low heat setting 8 to 10 hours.
• Meanwhile, mix mayonnaise and garlic in small bowl. Refrigerate until ready to use.
• Remove pork from cooker; place on cutting board. Shred pork, using 2 forks. Return pork to cooker and mix well. Spread 2 tablespoons garlic mayonnaise on each pita fold bread. Top each with 1/4 cup shredded pork, cucumber and tomato.

PORK SOUVLAKI WITH GREEK SALAD & RICE

Steps:

• Mix the garlic with 2 tsp of the oil, the lemon zest and 1 tsp juice, lots of black pepper, and ½ tsp oregano in a large bowl. Tip in the pork and mix so the meat is well coated. Set aside to marinate for 30 mins if you have time.
• Heat 1 tsp olive oil in a non-stick pan. Add the chopped onion, cover and cook for 5 mins, then remove the lid and stir in the rice, dried mint and bouillon. Pour in 300ml boiling water. Cover and cook for 30-35 mins until the liquid has been absorbed and the rice is tender. Stir in the dill and a squeeze of lemon juice.
• Meanwhile, heat the grill to high or light your barbecue. Thread the pork onto two skewers. Mix the tomatoes, cucumber, red onion and olives in a bowl with the remaining oregano, vinegar, remaining oil and a squeeze of lemon. Pile onto plates and top with the feta.
• Grill the souvlaki for about 4 mins each side until they are cooked, but still juicy. Serve with the salad and rice.

GREEK PULLED PORK

Steps:

• Place pork tenderloin into a slow cooker, sprinkle meat generously with Greek seasoning, and pour the jar of peperoncini peppers with their juice over the pork. Cook 4 hours on High.
• Shred the pork using 2 forks and allow to cook 10 to 15 more minutes.

PORK SOUVLAKI GYROS (MEAT ONLY)

Steps:

• - Mix the dried herbs, water, olive oil, lemon juice, soy sauce, and vinegar in a bowl deep enough to hold the pork roast.
• - Coat pork roast with the marinade.
• - Slice the garlic and onion and spread over top of meat.
• - Cover and refrigerate for at least 2 hours, turning and coating several times.
• - Place all in roasting pan or dish.
• - Tent and roast at 300 degrees 4 to 4.5 hours, basting often with its own juices. Should have internal temp of at least 170 degrees.
• - After removing from oven, allow to cool to touch.
• - Remove meat from bone, discarding any fat and/or grissle.
• - Mix all sauce and bits from the pan together with the pulled meat and salt to taste.
• - Meat should be very moist but if necessary, add olive oil and water to moisten especially if reheating.
• - Before serving, dry fry (no oil) the meat in a non-stick skillet. This will produce crispy golden brown bits nearly identical to that from a rotisserie.

GREEK STYLE PORK PITA WRAPS

Steps:

• In a large zip top bag, combine lemon juice, oil, mustard, 1 1/4 tsp of the garlic, and the oregano.
• Add the pork loin, seal the bag, and turn to coat.
• Refrigerate for at least 2 hours.
• In a bowl, combine the cucumber, yogurt, salt, dill, and remaining garlic.
• Cover and chill till serving time.
• Heat oven to 400°.
• Place pork in pan lined with foil, or sprayed with non stick spray.
• SAVE MARINADE.
• Bake for 10 minutes, then brush with remaining marinade.
• Bake for 15 minutes more, then check temperature with meat thermometer.
• Temp should be 160° (slightly pink).
• Bake longer if necessary.
• This is how I serve the meat in the pitas: split the pita so you have 2 rounds.
• Place some sliced pork in the center, top with yogurt sauce and green onions, and roll up.
• Or if you prefer, you can slice off the top of the pita, and put meat and sauce in to make a pocket.

GREEK PORK TENDERLOIN MARINADE

Steps:

• In a large bowl, whisk oil, lemon juice, Greek seasoning, garlic salt and black pepper until well combined.
• Submerge pork tenderloin in marinade and refrigerate until you're ready to cook (or freeze).
• When you're ready to cook, remove pork from the refrigerator. Spray grill with cooking spray and preheat to medium high.
• Place pork tenderloin on grill turning periodically. Discard leftover marinade.
• Cook until it reaches an internal temperature of just before 145 degrees, around 15 minutes depending on thickness.
• Remove from heat to a clean plate and rest for 5-10 minutes. Carve and serve.

GREEK PITAS WITH PULLED PORK

Steps:

• In a small bowl, stir together the oregano, cumin, salt, black pepper, red pepper flakes, and garlic.
• Pat the pork shoulder dry with paper towels. If making in the Instant Pot, cut the pork into four equal pieces. Rub the seasoning mixture on all sides of the pork. (Freezing instructions begin here.)
• Place the pork, onion, and broth in the slow cooker or the Instant Pot. Slow Cooker Instructions: Cover and cook on Low for 7 to 9 hours or on High for 4 to 5 hours.
• Instant Pot Instructions: Lock and seal the lid. Cook at high pressure for 45 minutes. Allow the pressure to release naturally for 10 minutes, then quick release the remaining pressure.
• Transfer the pork and onion to a cutting board and discard any liquid remaining in the cooker. Shred the meat, then return the meat and the onion to the cooker to keep them warm.
• Serve some shredded pork wrapped in a warm pita, topped with our Easy Tzatziki Sauce and your favorite Greek toppings.
• Slow Cooker Instructions: Thaw meal completely using one of these safe methods. Follow Steps 3 through 5.
• Instant Pot Instructions: Set the Instant Pot to "Sauté." Transfer the frozen meal to the pot and cook for 5 minutes to release some liquid. Press "Cancel." Follow Step 3b, but cook for 45 to 50 minutes. (The frozen meat will cook in about the same amount of time as fresh.) Follow Steps 4 and 5.