Best 6 Greek Pulled Pork Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Welcome to the culinary crossroads of Greece, where the tantalizing aromas of slow-cooked pork, infused with the vibrant flavors of zesty lemon, fragrant oregano, and earthy cumin, fill the air. Embark on a journey to discover the art of crafting the ultimate Greek pulled pork, where tender meat yields to the touch of a fork, releasing a symphony of savory juices that burst in your mouth. Indulge in the rich history and traditions of Greek cuisine as we guide you through the essential steps and ingredients needed to create this delectable dish, perfect for any gathering or special occasion.

Let's cook with our recipes!

GREEK PULLED PORK



Greek Pulled Pork image

A co-worker shared this recipe with me. This is another one of my favorite slow cooker comfort foods. I don't know how I survived without this recipe in my life. I am glad I don't have to, and neither do you! I like to serve this on a hoagie or roll with chips and dip. Cook on High for 4 hours or on Low for 8.

Provided by 6ela

Categories     World Cuisine Recipes     European     Greek

Time 4h10m

Yield 8

Number Of Ingredients 3

1 (2 pound) pork tenderloin, fat trimmed
2 tablespoons Greek seasoning (such as Cavender's®), or more to taste
1 (16 ounce) jar sliced pepperoncini peppers (such as Mezzetta®)

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.

Nutrition Facts : Calories 145.9 calories, Carbohydrate 3.7 g, Cholesterol 63.2 mg, Fat 4.6 g, Fiber 0.9 g, Protein 21 g, SaturatedFat 1.6 g, Sodium 1135.1 mg

GREEK PORK WRAPS



Greek Pork Wraps image

If you like gyros, you'll love these strips of grilled pork wrapped in tortillas. It's become a popular summer dish in my home ever since a co-worker gave me the idea for the creamy cucumber dressing. -Christine London of Kansas City, Missouri

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 4 servings.

Number Of Ingredients 12

1/4 cup lemon juice
2 tablespoons olive oil
1 tablespoon prepared mustard
1-3/4 teaspoons minced garlic, divided
1 teaspoon dried oregano
1 pork tenderloin (1 pound)
1 cup chopped peeled cucumber
1 cup reduced-fat plain yogurt
1/4 teaspoon salt
1/4 teaspoon dill weed
8 flour tortillas (6 inches)
1/2 cup chopped green onions

Steps:

  • In a large resealable plastic bag, combine the lemon juice, oil, mustard, 1-1/4 teaspoons garlic and oregano; add the pork. Seal bag and turn to coat; refrigerate for 2 hours. , In a small bowl, combine the cucumber, yogurt, salt, dill and remaining garlic; cover and refrigerate until serving., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare the grill for indirect heat using a drip pan. , Grill tenderloin, uncovered, over direct medium-high for 2-3 minutes on each side. Place meat over drip pan and grill, covered, over indirect medium-hot heat for 10-15 minutes longer or until a thermometer reads 160°. Let stand for 5 minutes., Meanwhile, wrap tortillas in foil; place on grill for 1-2 minutes on each side or until warmed. Slice tenderloin into strips; place on tortillas. Top each with 3 tablespoons yogurt sauce and 1 tablespoon green onions.

Nutrition Facts : Calories 402 calories, Fat 14g fat (2g saturated fat), Cholesterol 77mg cholesterol, Sodium 718mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 1g fiber), Protein 34g protein. Diabetic Exchanges

SLOW-COOKER GREEK PORK SANDWICHES



Slow-Cooker Greek Pork Sandwiches image

Pork is a tasty variation from lamb in great-tasting gyros topped with garlic mayonnaise.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 10h20m

Yield 16

Number Of Ingredients 7

2-pound pork boneless shoulder roast, trimmed of fat
1 tablespoon Greek seasoning
1 cup mayonnaise or salad dressing
3 cloves garlic, finely chopped
16 pita fold breads
2 medium cucumbers, cut crosswise in half, then cut lengthwise into thin slices
2 medium tomatoes, chopped (1 1/2 cups)

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.

Nutrition Facts : Calories 340, Carbohydrate 27 g, Cholesterol 45 mg, Fiber 1 g, Protein 17 g, SaturatedFat 4 g, ServingSize 1 Sandwich, Sodium 490 mg

PORK SOUVLAKI WITH GREEK SALAD & RICE



Pork souvlaki with Greek salad & rice image

Pair this healthy souvlaki with a rice dish - or if you're cooking on the barbecue, you might prefer a baked potato instead. The salad has three of your 5-a-day

Provided by Sara Buenfeld

Categories     Dinner, Main course, Supper

Time 50m

Number Of Ingredients 16

1 garlic clove, finely grated
4 tsp olive oil
½ lemon, zested and juiced
¾ tsp dried oregano
250g lean pork tenderloin, cut into chunks
1 onion, finely chopped
85g brown basmati rice
½ tsp dried mint
1 tsp vegetable bouillon powder
2 tbsp chopped fresh dill
3 tomatoes, chopped
10cm chunk of cucumber, chopped
1 red onion, halved and thinly sliced
4 Kalamata olives, halved
1 tsp red wine vinegar
25g feta, crumbled

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.

Nutrition Facts : Calories 499 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 13 grams sugar, Fiber 7 grams fiber, Protein 37 grams protein, Sodium 0.8 milligram of sodium

GREEK STYLE PORK PITA WRAPS



Greek Style Pork Pita Wraps image

This recipe is so simple to make, and tastes so good. A nice change of pace, and the pork with the sauce are so light tasting. Prep time includes marinating time.

Provided by ciao4293

Categories     Pork

Time 2h40m

Yield 4 serving(s)

Number Of Ingredients 12

1/4 cup lemon juice
2 tablespoons olive oil
1 tablespoon prepared mustard
1 3/4 teaspoons minced garlic, divided
1 teaspoon dried oregano
1 lb pork tenderloin
1 cup chopped cucumber, peeled and seeded
1 cup plain yogurt
1/4 teaspoon salt
1/4 teaspoon dill weed
pita bread (syrian)
1/2 cup chopped green onion

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.

Nutrition Facts : Calories 249.5, Fat 13, SaturatedFat 3.6, Cholesterol 81.7, Sodium 278.2, Carbohydrate 6.5, Fiber 0.8, Sugar 4, Protein 26.3

PORK SOUVLAKI GYROS (MEAT ONLY)



Pork Souvlaki Gyros (Meat Only) image

Without dropping a bundle on a veritical spit and preparing 50 pounds of layered souvlaki, this is as close as you can get to the real deal right in your kitchen. Having tried many recipes, I scrapped all and started from scratch with a simple pulled pork roast recipe. So, the texture is not exact, but the flavor is nearly identical to what I've tasted in Iraklion, Fira, Mytilini, and mainland Greece.

Provided by David S 2

Categories     One Dish Meal

Time 7h

Yield 4-6 serving(s)

Number Of Ingredients 11

2 lbs pork roast
1 teaspoon dried oregano
1 teaspoon greek adobo seasoning
1/4 cup water
1/4 cup extra virgin olive oil
2 tablespoons lemon juice
2 tablespoons vinegar
1 tablespoon soy sauce
2 garlic cloves
1/2 medium onion
salt

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.

Nutrition Facts : Calories 421.5, Fat 22, SaturatedFat 4.4, Cholesterol 156.5, Sodium 384.7, Carbohydrate 2.7, Fiber 0.4, Sugar 0.9, Protein 50.6

Tips:

  • For an authentic Greek flavor, use a combination of oregano, thyme, garlic, and lemon zest in your marinade.
  • Slow-cook the pork shoulder on low heat for at least 8 hours to ensure it becomes tender and juicy.
  • Use a variety of vegetables in your Greek salad, such as tomatoes, cucumbers, onions, bell peppers, and feta cheese.
  • Dress your Greek salad with a simple vinaigrette made with olive oil, lemon juice, and oregano.
  • Serve the pulled pork with warm pita bread, tzatziki sauce, and a side of Greek salad for a complete meal.

Conclusion:

Greek pulled pork is a versatile and delicious dish that can be enjoyed in a variety of ways. Whether you serve it on a bun with tzatziki sauce, in a pita pocket with Greek salad, or over rice with vegetables, this flavorful pork dish is sure to be a hit. The combination of Greek spices and herbs gives the pork a unique and unforgettable taste that will have you coming back for more.

Related Topics