Pulled Pork Gyros
Try these delicious Pulled Pork Gyros this week for dinner. Tender pulled pork with classic Greek flavours like lemon, oregano and thyme! YUM
4 hours
Capable Cooks
10
What you’ll need
- Pulled Pork
- 1kg SunPork Pork Collar Butt or Shoulder Roast
- 1 Tbsp. Smoked Paprika
- 1 tsp. celery salt
- 1 Tbsp. oregano
- ½ Tbsp. thyme
- 1 Tbsp. salt
- 1 Tbsp. pepper
- 1 Tbsp. ground coriander
- 1 tsp. garlic salt
- 1 tsp. cumin
- 4 cloves garlic, minced
- 3 cups chicken stock
- 1 lemon, sliced
- Pork Gyros
- 300g oven potato chips
- 10 pita breads
- 1 cup tzatziki
- 1 cup tabbouleh
- 15 cherry tomatoes, halved
- ½ red onion. Sliced thinly
- 1 cup feta, crumbled
- 1 lemon to serve
How to make it
- Combine paprika, celery salt, oregano, thyme, salt, pepper, ground coriander in a bowl. Rub spice mix over pork then place into a large saucepan.
- Heat saucepan over high heat. Sear each edge of the pork until golden then remove from heat. Add garlic, chicken stock and lemon slices.
- Place back over high heat and bring to the boil. Reduce heat, place a lid on the saucepan and allow to simmer for 4hrs.
- Meanwhile, cook oven chips according to pack instructions.
- Once pork is tender, remove it from the saucepan and place on a chopping board. Pull apart using a fork.
- Preheat a fry-pan over high heat. Place pulled pork back into stock mixture and stir. Remove pork from stock mixture and place into fry-pan. Cook on each side until slightly crispy (approx. 2 mins).
Note: Make sure you don’t cook it for too long or it will dry out.
- Place a pita bread on a plate. Spread 1 Tbsp. of tzatziki followed by some slices of red onion into the middle of the bread. Place 2 Tbsp. of tabbouleh on top, along with some tomato halves, ½ cup of chips and some crumbled feta. Place a good handful of pulled pork right on the top, followed by a squeeze of fresh lemon. Repeat
- Fold in the bottom of the pita bread followed by each side and enjoy!
