This easy and flavorful slow cooker pork recipe is made with Greek spices, lemon and olive oil. Perfect for shredding and serving in a pita with creamy tzatziki sauce.
Greek food has a lot in common with Syrian food, the food I grew up eating. Often full of lemon, garlic, and olive oil, you always know that a Greek meal is going to be full of flavor but not leaving you overly full of feeling heavy.
Fortunately, my entire family loves Greek food so we make it quite a bit. These slow cooker pork souvlaki pitas were not only easy to make but a huge hit with the little ones.
Pork shoulder is slowly cooked in a Greek marinade made with simple ingredients like lemon, olive oil, dried mint and za’atar. When it’s done cooking, I simply shred it with two forks and stuff it into pitas with tomatoes, onions and our favorite Sabra Cucumber Dill Tzatziki Dip.
The cool and creamy tzatziki is the perfect balance to the savory Greek souvlaki. If you have dip leftover, serve it over grilled chicken, salmon or use as a dip with vegetables. The options are endless.
Your fork is waiting.
Slow Cooker Pork Souvlaki
Equipment
Ingredients
- 2 pounds pork shoulder (boneless, cut in cubes)
- ¼ cup extra virgin olive oil
- ¼ cup lemon juice
- 2 tablespoons red wine vinegar
- 1 tablespoon dried mint
- 1 tablespoon za’atar
- 1 tablespoon garlic powder
- 1 tablespoon dried oregano
- 2 teaspoons salt
- 1 teaspoon chili flakes (or black pepper)
- Sabra Classic Tzatziki Dip (to serve)
- pita bread (to serve)
- red onions, tomato slices (to serve – optional)
Instructions
- Place the pork shoulder in the bottom of a slow cooker.
- In a medium bowl whisk together the next nine ingredients (olive oil through chili flakes or black pepper.) Pour over the pork and cover with lid. Cook on Low for 8 hours or on high for 4 hours.
- Using two forks, carefully shred the pork in the slow cooker, mixing the shredded pork with the juices it created while cooking. Serve in pita bread with onions, tomatoes and Sabra Tzatziki Dip.
Nutrition
For more healthy slow cooker recipes, check out my Pinterest board!
Can I make this with a pork tenderloin?
Oh yes for sure!
When you say ‘cut into cubes’ what size cubes we talking?
It’s totally up to you – the size actually doesn’t matter too much.
Can you do this with an instapot too?
Yes for sure!
I love that tzatziki dip from Sabra, I use it with cut veggies all the time!
Yes!! So good!
I cannot wait to try that tzatziki sauce!
It’s so good!!!
Souvlaki is my FAV! But, I always do it with chicken -SO need to try pork!
I hope you love it!
The tzatziki sauce is a must with souvlaki. How nice that Sabra makes one ready to use.
Such a time saver!
I’ve trimmed off a lot of fat as I cut into cubes but still a lot of marbling, worried the 1/4 cp of oil combined with the fat will yield a greasy outcome. Should I be lighter with the olive oil?
So what I like to do is after the meat cooks, I remove from the slow cooker then I let the liquid cool then remove the solid fat cap from top of liquid. Does that make sense?