Pulled pork pita is a hearty, hand-held meal that combines slow-cooked, tender pork with warm pita bread and a cool, creamy tzatziki sauce. It works because the rich, smoky pork is balanced by the bright, fresh flavors of the sauce and vegetables, making it a satisfying and easy-to-eat dinner or lunch.
Ingredients
- 3 lb (1.4 kg) boneless pork shoulder (also called Boston butt), cut into 4 large chunks
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 g) smoked paprika
- 1 tbsp (15 g) garlic powder
- 1 tbsp (15 g) onion powder
- 2 tsp (10 g) ground cumin
- 1 tsp (5 g) black pepper
- 1 tsp (5 g) salt
- 1 cup (240 ml) chicken broth (low sodium)
- 1/2 cup (120 ml) barbecue sauce (your favorite), plus more for serving
- 6 pita breads (warm)
- 1 cup (240 ml) tzatziki sauce (store-bought or homemade)
- 1 cup (150 g) cherry tomatoes, halved
- 1/2 cup (75 g) sliced red onion
- 1/2 cup (20 g) fresh parsley, chopped
Instructions
- Pat the pork chunks dry with paper towels. In a small bowl, mix together the smoked paprika, garlic powder, onion powder, cumin, black pepper, and salt. Rub this 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 the pan.
- Transfer the seared pork to a slow cooker. Pour the chicken broth around the pork (not directly over the spice rub). Cover and cook on low for 8 hours, or until the pork is fork-tender and shreds easily.
- Once cooked, remove the pork from the slow cooker and place it on a cutting board. Let it rest for 10 minutes. While it rests, skim off excess fat from the cooking liquid if desired.
- Using two forks, shred the pork into bite-sized pieces. Return the shredded pork to the slow cooker and stir in the barbecue sauce. Cook on low for another 15 minutes, until heated through.
- Warm the pita breads in a dry skillet or in the microwave for 30 seconds. To serve, stuff each pita with a generous portion of pulled pork, then top with tzatziki sauce, tomatoes, red onion, and parsley. Serve immediately.
Tips
- Pork temperature: Pork shoulder is a whole cut, so it should reach a safe minimum internal temperature of 145°F (63°C) per USDA FSIS, but for pulled pork you want it much higher (around 200°F / 93°C) to break down collagen and make it shred easily. Always use a food thermometer to check.
- Substitutions: No tzatziki? Use plain Greek yogurt mixed with a little lemon juice and minced garlic. No pita? Use flour tortillas or naan.
- Make it spicy: Add 1-2 tsp of chipotle powder or a minced jalapeño to the spice rub for extra heat.
- Don’t skip searing: Searing the pork before slow cooking adds a deep, caramelized flavor that you can’t get from just slow cooking alone.
Serving Suggestions
Serve these pitas with a side of crispy sweet potato fries, a simple Greek salad, or a bowl of coleslaw. They’re also great for a casual party—set up a pita bar with all the toppings and let guests assemble their own.
Variations
- Mediterranean twist: Swap the barbecue sauce for a squeeze of lemon juice and a sprinkle of sumac. Add crumbled feta cheese and sliced cucumbers.
- Spicy chipotle: Mix 2 chipotle peppers in adobo sauce (minced) into the barbecue sauce for a smoky, spicy kick.
- Pulled chicken pita: Use boneless, skinless chicken thighs instead of pork. Cook on low for 6 hours, and ensure they reach 165°F (74°C) before shredding.
Storage and Reheating
Store leftover pulled pork in an airtight container in the refrigerator for up to 4 days. Keep the tzatziki and pita separate. To reheat, place the pork in a saucepan with a splash of broth or water over medium heat, stirring occasionally, until heated through (165°F / 74°C). You can also microwave individual portions for 1-2 minutes. For longer storage, freeze the pork in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use pork loin instead of pork shoulder? Pork loin is leaner and will dry out in the slow cooker. If you use it, reduce the cooking time to 4-5 hours on low and check for tenderness early. It won’t be as juicy as shoulder, but it will still work.
Can I make this in an Instant Pot? Yes. Sear the pork using the sauté function, then add broth and cook on high pressure for 60 minutes. Let the pressure release naturally for 15 minutes, then shred and add barbecue sauce.
How do I keep the pita from getting soggy? Warm the pitas and stuff them just before serving. You can also spread a layer of tzatziki on the inside of the pita first, which acts as a barrier. Avoid overfilling.
What can I use instead of barbecue sauce? For a lighter option, use a mixture of apple cider vinegar and a little honey. Or try a Greek-style sauce with olive oil, lemon juice, and oregano.
Can I cook this on the stovetop or in the oven? Yes. For the oven, cook covered in a Dutch oven at 325°F (163°C) for 3-4 hours, until fork-tender. For stovetop, simmer gently in a covered pot for 2-3 hours, adding more broth as needed.
Is it necessary to rest the pork before shredding? Yes, resting allows the juices to redistribute throughout the meat, making it more moist and flavorful. Don’t skip this step.
Related
- Potato Pancake Toppings: 12 Delicious Ideas
- Potato Pancakes Are Called Latkes: Crispy Recipe
- Potato Pancakes and Applesauce: Classic Pairing
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).