Crispy shredded pork made in the slow cooker with fresh vegetables and creamy yogurt tzatziki sauce turns this take-out favorite into a totally achievable home cooked meal.
We’re back! We ate some popsicles, baked a chocolate cake, soaked up some weekend vibes and have returned with the Slow Cooker Crispy Pork that Frank has publicly declared to be his current favorite food.
We really do find endless ways to use this pork, but these gyros may be my personal favorite. I love the warm crispy pork combined with creamy tzatziki sauce and chopped fresh vegetables. I could eat these gyros every day (and am tempted to when all of the ingredients are tucked into my fridge).
Are you familiar with tzatziki? If you’ve had Greek food, you’ve probably encountered this creamy yogurt and cucumber dip. The ingredients are simple – just cucumber, salt, yogurt, dill (or fresh mint if you’d prefer), garlic and lemon juice – but the technique deserves a word or two.
The only even remotely complicated thing about this dip is that cucumbers have a tendency to be packed full of liquid. If you combine the cucumbers and yogurt without doing a thing, those cucumbers will juice out as they rest and turn your tzatziki into a cucumber puddle.
The fix is easy. Grate the cucumber first. Sprinkle it with a bit of salt (to draw out the liquid). Squeeze it in a dishtowel or pat it thoroughly with paper towels. Get as much of the liquid out as possible.
Then combine the cucumber with the remaining ingredients and refrigerate until ready to serve.
I keep tzatziki in the fridge for dipping vegetables and pita chips, spreading onto sandwiches or topping salads. If all that liquid is pulled from the cucumber first, it will keep in the fridge for up to a week, and will taste better the longer it rests.
- 2 oz Cucumber, grated
- ½ tsp Salt
- ½ cup Greek Yogurt, preferably full fat
- 2 tsp Lemon juice
- ½ tsp Garlic Powder (or 2 cloves fresh chopped garlic)
- ½ tsp chopped Fresh Dill
- 1 Tomato, chopped
- 6 oz Cucumber, chopped
- 2 tsp Parsley, chopped
- 2 tsp Olive oil
- 4 Wraps / Pita rounds
- 1 Red Onion, thinly sliced
- ~4 cups Slow Cooker Crispy Pork (recipe here)
- Make tzatziki (can be done up to a week ahead, and is better after at least a night in the fridge): Grate cucumber and sprinkle with salt. Let sit for 5 minutes and then squeeze out as much liquid as possible. (I like to do this by placing the shredded cucumber on a clean dish towel and wringing it out over the sink. You can also just pat the cucumber really well with paper towels). Combine cucumber with yogurt, lemon juice, garlic powder and dill. Refrigerate until ready to serve.
- Combine tomato, cucumber, parsley and olive oil. Season with some salt and pepper.
- Warm wraps / pita rounds according to package directions (in the microwave or wrapped in foil in the oven).
- Reheat pork, if made ahead.
- Assemble wraps by filling wraps / pita rounds with tzatziki, pork, red onions, tomatoes and cucumbers.
We’ve been on a serious baking streak and are currently working our way through Martha Stewart’s A New Way To Bake. Double Chocolate Rye Muffins (shown below; Molly and Clara’s favorite) and Blueberry Ricotta Tart were winners.