Slow-cooker souvlaki brings the classic Greek street food into your kitchen with minimal effort. While traditionally grilled on skewers, this version uses the slow cooker to create incredibly tender, flavorful pork that’s perfect for stuffing into pita bread with all your favorite toppings. The slow cooking process infuses the meat with a robust blend of lemon, garlic, and oregano, resulting in a dish that’s both comforting and vibrant.
Ingredients
- 2 lbs (900 g) pork shoulder or pork butt, cut into 2-inch chunks
- 1/4 cup (60 ml) olive oil
- 1/4 cup (60 ml) fresh lemon juice (about 2 lemons)
- 4 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup (120 ml) chicken or vegetable broth
- 1 large red onion, thinly sliced
Instructions
- In a large bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Add the pork chunks and toss to coat evenly. Cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours for more flavor.
- Place the sliced red onion in the bottom of the slow cooker. Add the marinated pork chunks (including the marinade) on top. Pour the chicken or vegetable broth around the edges.
- Cover and cook on LOW for 4-5 hours, or on HIGH for 2-3 hours, until the pork is fork-tender and easily shreds.
- Once cooked, use tongs to transfer the pork to a cutting board. Shred the meat with two forks, discarding any large pieces of fat. Return the shredded pork to the slow cooker and stir to coat with the juices.
- If you prefer a thicker sauce, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the slow cooker juices. Cook on HIGH for 10-15 minutes until thickened.
- For a slightly charred finish, spread the shredded pork on a baking sheet and broil for 3-4 minutes until edges are crispy (optional).
- Serve immediately in warm pita bread with tzatziki, tomatoes, onions, and fries, if desired.
Tips
- Meat choice: Pork shoulder is ideal because it becomes meltingly tender. You can also use chicken thighs (cook to 165°F/74°C) or lamb shoulder, but adjust cooking time accordingly.
- Marinating time: Even 30 minutes adds flavor, but a longer marinate (up to 4 hours) deepens the lemon-garlic taste. Don’t marinate overnight as the lemon can make the meat mushy.
- Don’t overcook: Pork shoulder can handle long cooking, but if you use leaner cuts like pork loin, reduce cooking time to avoid dryness.
- Skewer alternative: If you want a more traditional presentation, after shredding, you can thread the meat onto skewers and grill briefly for a smoky flavor.
Serving Suggestions
Serve the shredded souvlaki in warm pita bread with classic accompaniments: tzatziki sauce, diced tomatoes, sliced red onions, and a sprinkle of fresh parsley. Add a side of Greek salad or lemon potatoes for a complete meal. For a low-carb option, serve over a bed of greens or cauliflower rice.
Variations
- Chicken Souvlaki: Substitute boneless, skinless chicken thighs for pork. Cook on LOW for 3-4 hours until tender and cooked through (165°F/74°C).
- Lamb Souvlaki: Use lamb shoulder instead of pork. Same cooking time as pork, but note lamb has a stronger flavor that pairs well with mint or rosemary.
- Vegetarian: Use large chunks of portobello mushrooms or halloumi cheese. Add the mushrooms in the last 2 hours of cooking; halloumi should be added just before serving to avoid becoming too soft.
- Spicy: Add 1 teaspoon of smoked paprika or a pinch of cayenne pepper to the marinade for a smoky heat.
Storage and Reheating
Store leftover souvlaki in an airtight container in the refrigerator for up to 4 days. To freeze, place the cooled meat in a freezer-safe bag or container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat gently in a skillet over medium heat with a splash of water or broth, or in the microwave in 30-second intervals until heated through. Avoid boiling, which can make the meat tough.
Frequently Asked Questions
Can I use pork loin instead of shoulder? Yes, but pork loin is leaner and can dry out. Reduce cooking time to 3-4 hours on LOW and check for tenderness early. You may want to add a little extra broth to keep it moist.
Do I need to sear the meat first? Searing adds flavor but is not necessary for this slow-cooker version. If you have time, sear the pork in a hot skillet with a little oil before adding to the slow cooker for a deeper, more complex taste.
Can I cook this on HIGH? Yes, you can cook on HIGH for 2-3 hours, but the meat may not be as tender as with low-and-slow cooking. Check for doneness by seeing if it shreds easily.
What is the safe internal temperature for pork? The USDA FSIS safe minimum internal temperature for whole cuts of pork is 145°F (63°C) with a 3-minute rest. However, for slow-cooked pork shoulder, you’ll likely reach higher temperatures, which is fine and makes it more tender.
Can I add potatoes to the slow cooker? Yes, you can add baby potatoes or diced potatoes to the bottom of the slow cooker with the onions. They will absorb the juices and become very flavorful. Add them at the start of cooking.
My sauce is too thin. How can I thicken it? The easiest way is to remove the meat and simmer the juices on the stove until reduced, or use a cornstarch slurry as mentioned in the instructions. You can also stir in a few tablespoons of Greek yogurt at the end for a creamy 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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