Name: Slow-Cooker Pork Pita Sandwiches with Tzatziki
Prep time: 45 min
Total time: 4 h 45 min
Yield: 1
Cuisine: greek
Ingredients: 1 large yellow onion, cut into wedges; 3 lb boneless pork shoulder, trimmed of all visible fat; 2 tablespoons fresh lemon juice; 2 tablespoons chopped fresh or 2 teaspoons dried oregano leaves; 3/4 teaspoon coarse ground black pepper; 1/2 teaspoon salt; 3 large cloves garlic, finely chopped (3 teaspoons); 1/2 teaspoon salt; 1 1/2 cups plain nonfat Greek yogurt; 1 English (hothouse) cucumber, peeled, seeded, diced (1 1/2 cups); 1 tablespoon lemon juice; 1/2 teaspoon salt; 6 whole wheat thin pocket flatbreads (7 inch), cut in half; 2 cups baby spinach; 6 plum (Roma) tomatoes, cut into 6 slices each; 12 lemon wedges, if desired

Slow-Cooker Pork Pita Sandwiches with Tzatziki

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Prep Time:
45 minutes

Total Time:
4 hours 45 minutes

Try these mouthwatering slow-cooker pulled pork sandwiches with a Greek twist, infused with lemon, herbs, and served with creamy tzatziki.

Ingredients:

1 large yellow onion, cut into wedges
3 lb boneless pork shoulder, trimmed of all visible fat
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh or 2 teaspoons dried oregano leaves
3/4 teaspoon coarse ground black pepper
1/2 teaspoon salt
3 large cloves garlic, finely chopped (3 teaspoons)
1 1/2 cups plain nonfat Greek yogurt
1 English (hothouse) cucumber, peeled, seeded, diced (1 1/2 cups)
1 tablespoon lemon juice
6 whole wheat thin pocket flatbreads (7 inch), cut in half
2 cups baby spinach
6 plum (Roma) tomatoes, cut into 6 slices each
12 lemon wedges, if desired

Instructions:

Prepare the slow cooker by spraying it with cooking spray. Arrange the onion at the bottom of the slow cooker and place the pork on top. In a small bowl, combine lemon juice, oregano, pepper, 1/2 teaspoon salt, and garlic. Spread this mixture over the pork. Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours until the pork is tender.
In a medium bowl, combine all the ingredients for the Tzatziki sauce and chill in the refrigerator until ready to serve.
Place the pork on a cutting board and shred it into bite-size pieces. Transfer the juices and onions to a small bowl. Return the shredded pork to the slow cooker, sprinkle with 1/2 teaspoon of salt. Using a slotted spoon, transfer the onions from the juices to the slow cooker with the pork and gently mix them. Gradually add the juices back to the pork, 2 tablespoons at a time, until it reaches your desired moistness. Discard any remaining juices.
Fill each pocket flatbread half with vibrant spinach leaves, three juicy tomato slices, and a generous helping of the savory pork mixture. Finish with a dollop of creamy tzatziki and a zesty squeeze of fresh lemon juice to elevate the flavors.

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