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Greek pork pita with slow-cooked shredded pork, tzatziki, feta, and fresh vegetable toppings

Greek Pork Pitas with Slow Cooked Pork, Tzatziki and Feta

Greek pork pitas feature tender slow-cooked shredded pork with savory oregano and garlic flavor, balanced by creamy tzatziki and fresh toppings. They are an easy, comforting meal for assembling flavorful handheld pitas.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 270
Ingredients Method Notes

Ingredients
  

Pork
  • 3 pounds pork shoulder, fat trimmed
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon oregano
  • 1 teaspoon salt
  • 1 teaspoon onion powder
  • 1 teaspoon black pepper
Assembly
  • pitas
  • tzatziki
  • toppings of choice, such as lettuce, tomatoes, red onion, feta, lemon, etc.

Method
 

Cooking
  1. Add the pork shoulder, onion, garlic, oregano, salt, onion powder, and black pepper to a slow cooker and cook on low heat for 10-12 hours, or use the Instant Pot meat/stew setting for about 45 minutes.
  2. Shred the cooked pork and mix it with the juices remaining in the cooker.
Assembly
  1. Fill the pitas with the shredded pork, tzatziki, and desired toppings.

Notes

Instant Pot results can vary between models. The recipe works in the original Instant Pot as written, but if using an Instant Pot Duo, add 1 cup of water to help prevent the burn warning and cook for 60 minutes so the meat becomes tender. For softer pitas, wrap pitas with pork and tomatoes in foil and warm them in a 350 degree oven for a few minutes. Finish with tzatziki, parsley, feta, and lemon juice. When giving this meal as a gift, pack the meat in a freezer bag (cooked or uncooked with instructions) along with pitas, tzatziki, sun dried tomatoes, lemon, parsley, and feta cheese.