Seared Pork Gyros
Before you decide whether or not to make these Seared Pork Gyros, just know that my husband ate almost the entire baking sheet full of this pork. In one sitting. I had to stop him so we’d have enough for the gyros for dinner. It’s seriously amazing. After you cook it in the slow cooker, you shred it up, pour the juices over it, then sear it with a little olive oil on a hot skillet. The edges get all crispy and man it’s delicious.
After you sear the pork, you layer it in soft + thick flatbread, and top with a creamy tzatziki, tomatoes, lettuce, and red onion. These Seared Pork Gyros are so good! I hope you love them.
Just plan to prepare the pork in the morning so you can use the slow cooker to let the meat cook while you’re busy during the day. (Best kind of meal!) When we lived in Portland we went to the food trucks a lot – gyros were always one of my favorites. I love having a gyro recipe in my back pocket that uses a SLOW COOKER. It’s game changing.
Seared Pork Gyros
- 3-5 lb. boneless pork loin
- 1/2 tsp. celery salt
- 1 tsp. ground cumin
- 1 tsp. garlic salt
- 2 tsp. ground coriander
- 2 tsp. dried oregano
- 1 tsp. paprikka
- 1 tsp. salt
- 1 tsp. black pepper
- 3 cloves garlic, minced
- 3 c. chicken broth (or veggie broth)
- olive oil for cooking
- 1/2 cucmber
- 1 c. real, plain Greek yogurt
- 1 tsp. white vinegar
- 2 tsp. fresh dill, chopped finely
- 1 tsp. sugar
- pinch of salt
- thick flatbread
- lettuce, chopped
- tomatoes, chopped
- red onion, thinly sliced
- fresh dill, chopped
Place all the spices in the slow cooker, along with garlic and broth. Mix until combined.
Add pork to slow cooker and coat in wet mixture. Cover and cook on high for 3-4 hours or low for 6-8 hours. Once pork shreds easily with a fork it's done.
Once it's done, shred in a large bowl with two forks. Remove any fatty parts. Pour the broth from the slow cooker over it as you shred to keep it moist, and keep all the flavor in it.
Preheat a cast iron skillet (or large pot) to medium high heat. Add 2-3 tbsp. of olive oil and warm.
Once oil is warm, use tongs to place shredded pork into pan. Cook until browned and crispy on one side and then flip.
Once that batch is seared, remove from pan and let rest on a large baking sheet or cutting board. Continue searing the rest of the shredded pork until it's all been seared in oil.
Let meat rest and set aside.
To make the Tzatziki, peel the cucumber and slice in half, lengthwise. Remove the seeds by scooping them out with teaspoon. Grate the cucumber with a hand grater, then squeeze all of the liquid out using a paper towel over the sink. Place the squeezed out cucumber in a bowl and add the rest of the tzatziki ingredients. Mix together, then cover and refrigerate until ready to serve.
Warm flatbread in a microwave (or in oven, covered so they don't brown).
Assemble by layering pork, chopped tomatoes, red onion, and lettuce on a piece of flatbread. Top with a generous dollop of Tzatziki and fresh herbs. Fold or roll to eat and enjoy!
Many times the bread section of a store only has pita pockets – to find thick flatbread go to the bakery section and look for authentic flatbread !