Slow Cooked Greek Pork Food

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.

SLOW-COOKED GREEK PORK

Steps:

• Trim the excess fat from pork. Heat oil in a 10 or 11-inch skillet over medium-high heat. Cook pork 8 to 10 minutes, turning every two minutes until brown on all sides.
• Place pork in a 12 to 6 quart slow cooker and put broth, garlic, oregano, salt pepper on top. Cover cooker and set to "low" heat setting for 7 to 9 hours or until pork is tender.
• Remove pork from cooker and place on a serving platter. Spoon tomatoes, olives and feta on top of pork and serve immediately.

GREEK PORK CHOPS WITH POTATOES

Steps:

• Put a baking sheet in the oven and preheat to 475 degrees F. Toss the potatoes with 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper. Spread out on the hot baking sheet and roast, flipping halfway through, until browned and tender, about 25 minutes.
• Meanwhile, make 3 shallow cuts in the fat on the side of the pork chops to prevent curling. Rub the pork with 3/4 teaspoon oregano and season with salt and pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the pork and cook until just cooked through, 2 to 3 minutes per side. Remove to a large plate.
• Add the tomatoes, garlic and remaining 1/4 teaspoon oregano to the skillet. Cook, stirring, until the tomatoes soften, about 2 minutes. Add the wine and cook until mostly dry, 1 to 2 minutes. Add 1/4 cup water and cook, lightly crushing the tomatoes, until slightly thickened, 1 to 2 minutes. Stir in the olives, sugar and any juices from the plate of pork; season with salt and pepper.
• When the potatoes are done, sprinkle with the feta and let soften for a minute. Sprinkle with the dill and gently toss. Divide the potatoes and pork among plates. Spoon the tomato sauce over the pork and drizzle with the remaining 1 tablespoon olive oil.

GREEK RIBS

Steps:

• Cut pork into individual ribs, trimming off fat.
• In small bowl, whisk together lemon rind and juice,onion,oregano,oil,honey,garlic powder,salt and pepper; pour into large plastic bag.
• Add pork ribs, turning to coat; seal bag tightly.
• Refrigerate, turning bag occasionally, for at least 8 hours or for up to 24 hours.
• Arrange ribs on rack in large foil-lined roasting pan; pour marinade all over ribs.
• Roast in 400F oven for 10 mins.
• Reduce oven temp to 375F; roast, turning once and basting occasionally with marinade, for 1 hour or until meat is tender enough to almost fall off bone.

SLOW COOKER PORK SHOULDER

Steps:

• Remove the fat from the pork shoulder (you can get your butcher to do this bit for you). Season the pork with salt and pepper then heat the oil in a large frying pan over a medium to high heat. Brown the pork shoulder on all sides then transfer to a slow cooker. Add all the other ingredients, then cook on low for 6-8 hours until the meat pulls apart when pressed with two forks.
• Remove the meat, place on a plate and shred it with two forks. Remove the herbs from the sauce and squeeze the garlic cloves out of their skins back into the pot. Put the meat back into its sauce for wonderfully tender and moist slow cooker pork. Serve as an alternative to your Sunday roast with roasted new potatoes, or with a big green salad, mustard and warmed baguettes.

GREEK PORK LOIN

Steps:

• Place pork loin in a large zip-loc bag.
• (If I will be pressed for cooking time or my roast is very thick, I will butterfly it at this point.) Combine remaining ingredients and pour over pork in bag.
• Seal and refrigerate overnight.
• Remove pork and discard the marinade.
• Grill over indirect heat on a covered grill until meat thermometer registers 155°F, about 1 to 1/2 hours.
• Let rest 10 minutes before slicing thinly to serve OR proceed as above except place roast in crock pot with 1/4 cup good chardonnay and 2 Tablespoons water.
• Cook on low for 6 to 8 hours.