Pulled pork gyros combine the smoky, tender goodness of slow-cooked pork with the fresh, vibrant flavors of a classic Greek gyro. This fusion dish works because the rich, spiced pork pairs perfectly with cool, tangy tzatziki, crisp vegetables, and warm pita bread. It’s an easy, crowd-pleasing meal that brings a fun twist to traditional Greek street food.
Ingredients
- 3 lb (1.4 kg) pork shoulder (also called pork butt), cut into large chunks
- 2 tbsp (30 ml) olive oil
- 1 tbsp (8 g) smoked paprika
- 1 tbsp (8 g) ground cumin
- 1 tsp (2 g) dried oregano
- 1 tsp (2 g) garlic powder
- 1 tsp (2 g) onion powder
- 1/2 tsp (1 g) black pepper
- 1 tsp (5 g) salt
- 1/2 cup (120 ml) chicken broth or water
- 6 pita breads, warmed
- 1 cup (240 g) tzatziki sauce (store-bought or homemade)
- 1 cup (150 g) cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1 cup (30 g) fresh lettuce, shredded
- 1/2 cup (75 g) crumbled feta cheese (optional)
Instructions
- In a small bowl, mix together the smoked paprika, cumin, oregano, garlic powder, onion powder, black pepper, and salt. Rub the spice mixture all over the pork chunks.
- Heat the olive oil in a large skillet over medium-high heat. Sear the pork chunks on all sides until browned, about 3-4 minutes per side. Work in batches if needed to avoid overcrowding.
- Transfer the seared pork to a slow cooker. Pour the chicken broth or water around the pork (not directly on top, to preserve the spice crust).
- Cover and cook on low for 8 hours, or on high for 4-5 hours, until the pork is fork-tender and easily shreds.
- Remove the pork from the slow cooker and let it rest for 10 minutes. Shred the meat using two forks, discarding any large pieces of fat.
- If desired, toss the shredded pork with a few spoonfuls of the cooking liquid to keep it moist.
- Warm the pita breads in a dry skillet or in the oven at 350°F (175°C) for 5 minutes.
- Assemble the gyros: place a generous amount of pulled pork in the center of each pita, top with tzatziki, tomatoes, red onion, lettuce, and feta if using. Fold and serve immediately.
Tips
- Substitutions: If you don’t have a slow cooker, you can braise the pork in a Dutch oven at 300°F (150°C) for 3-4 hours, covered, until tender. You can also use chicken or lamb instead of pork.
- Make ahead: The pulled pork can be made up to 3 days in advance and stored in the refrigerator. Reheat gently before serving.
- Don’t skip searing: Searing the pork before slow cooking adds a deep, caramelized flavor that makes the dish truly delicious.
- Common mistake: Using too much liquid in the slow cooker can make the pork soggy. Stick to the 1/2 cup (120 ml) of broth or water.
Serving Suggestions
Serve these pulled pork gyros with a side of Greek salad, roasted potatoes, or lemon rice. For a lighter option, serve the pork over a bed of greens with extra tzatziki as a dressing. Add a squeeze of fresh lemon juice over the assembled gyros for extra brightness.
Variations
- Spicy: Add 1-2 tsp (2-4 g) of chili flakes or a chopped jalapeño to the spice rub for heat.
- BBQ twist: Swap the tzatziki for BBQ sauce and add coleslaw instead of lettuce for a Southern-style pulled pork sandwich in a pita.
- Vegetarian: Replace the pork with 2 cans (15 oz / 425 g each) of drained jackfruit, seasoned and cooked the same way, for a plant-based version.
Storage and Reheating
Store leftover pulled pork in an airtight container in the refrigerator for up to 4 days. To freeze, place the pork in a freezer-safe bag or container for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat the pork in a skillet over medium heat with a splash of broth, or in the microwave in 30-second intervals, until heated through to 165°F (74°C) for leftovers. Keep the tzatziki and pita separate and assemble fresh when serving.
Frequently Asked Questions
Can I use pork loin instead of pork shoulder? Pork loin is leaner and will dry out during long cooking. If you use it, reduce the cooking time to about 4-5 hours on low and check for doneness early. The result will be less juicy than shoulder.
How can I make this in an Instant Pot? Sear the pork using the sauté function, then add the broth. Cook on high pressure for 60 minutes, followed by a 15-minute natural release. Shred and serve.
Is pork shoulder the same as pork butt? Yes, they are the same cut, just from different ends of the shoulder. Both work perfectly for this recipe.
Can I make tzatziki at home? Absolutely. Grate 1/2 cucumber, squeeze out excess water, and mix with 1 cup (240 g) Greek yogurt, 1 clove minced garlic, 1 tbsp (15 ml) lemon juice, and a pinch of salt. Let it sit for 30 minutes before serving for best flavor.
What if I don’t have pita bread? You can use flatbread, naan, or even tortillas. Warm them before serving to make them pliable.
How do I know the pork is fully cooked? The pork should reach a safe minimum internal temperature of 145°F (63°C) as measured with a food thermometer, followed by a 3-minute rest. However, for pulled pork, you want it much more tender, so cook until it reaches 200-205°F (93-96°C) for easy shredding.
Related
- Kirkland Shrimp Cocktail: Make It at Home
- Kohlrabi Potato Pancakes: Crispy & Easy Recipe
- Large Shrimp Cocktail Recipe with Easy Cocktail Sauce
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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