Greek Pitas with Pulled Pork
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Both picky and adventurous eaters will go for this Mediterranean spin on pulled pork. Greek Pitas with pulled pork are made in the slow cooker or the Instant Pot. They can also be prepped ahead and made into a freezer meal!
About Greek Pitas
This recipe will quickly become a regular in your home. After the pork shoulder slow cooks all day in a blend of spices (or is cooked quickly in the Instant Pot), you’ll shred it and serve it on whole wheat pita bread. Top the shredded pork with chopped fresh veggies, tangy feta cheese, and our creamy, herb-infused Easy Tzatziki Sauce.
If your people are picky (like some unnamed small ones in our homes), they’ll still love the pulled pork just wrapped by itself in a warm pita.
Just look at how easily and quickly this meal comes together!
What Ingredients Do I Need?
The ingredients are recognizable, simple, and mostly from the pantry. Here’s what you’ll need to make Greek Pitas:
- Oregano
- Cumin
- Salt and Black pepper
- Red pepper flakes
- Minced garlic
- Pork shoulder (also known as Boston butt)
- Red onion, thinly sliced
- Chicken broth
- Pocketless pita bread (look for a whole wheat version to make it healthier or try our Whole Wheat Pita Bread)
- Tzatziki Sauce (either store-bought or our delicious Easy Tzatziki Sauce)
Step-by-Step Instructions:
As you can see in the video above, this recipe comes together in three simple steps:
- Season the pork.
- Cook the pork.
- Shred and serve.
Let’s walk through those in detail, shall we?
Step 1: Season the Pork
In a small bowl, stir together the oregano, cumin, salt, black pepper, red pepper flakes, and garlic. Pat the pork shoulder dry with paper towels. If making in the Instant Pot, cut the pork into four equal pieces. Rub the seasoning mixture on all sides of the pork to infuse with flavor.
Step 2: Cook the Pork
You have the choice of cooking methods–the slow cooker or the Instant Pot! We love versatile recipes like this. In fact, we have a whole cookbook devoted to recipes that can cook in both the slow cooker and the Instant Pot called From Freezer to Cooker. If you like recipes like this, you will LOVE our cookbook.
How to Cook Greek Pork Pitas in the Slow Cooker
If you want to cook your Greek Pitas in the slow cooker, simply place your seasoned pork in the crockpot. Now add the broth and onions. Cover and cook on Low for 7 to 9 hours or on High for 4 to 5 hours.
Your home will smell amazing!
How to Cook Greek Pork Pitas in the Instant Pot
If you’re in a bit of a time crunch, using the Instant Pot is a great way to cook a pork shoulder recipe. Keep in mind that your pork shoulder will need to be quartered ahead of time to ensure it gets tender and fully cooked.
After placing the pork, onions, and broth in the Instant Pot, lock and seal the lid.
Cook at high pressure for 45 minutes. Allow the pressure to release naturally for 10 minutes, then quick release the remaining pressure.
Step 3: Shred & Serve
After the pork has fully cooked, you will remove it from the cooker to shred it on a wooden cutting board. I prefer to use two forks for this step. Serve on warm pita bread with your favorite Greek toppings.
Make It a Freezer Meal
It’s no secret we are big fans of freezer meals around here. In fact, we have 2 freezer meal cookbooks, 1 Hour Freezer Prep Sessions, and even a round-up with 70+ freezer meal recipes that you will love!
So, yep, we have freezer meal instructions for Greek Pitas!
Freeze For Later: Place the seasoned pork, onion, and broth in a gallon-size freezer bag. Seal and freeze. (Note: If making for the Instant Pot, make sure the pork is cut into 4 equal pieces. Set the freezer bag in a round container in the freezer so it freezes in the shape of the Instant Pot.) Freeze the tightly-wrapped pita bread alongside the pork.
Prepare From Frozen: Note: You will need to have Easy Tzatziki Sauce and your favorite Greek toppings on hand to complete this meal.
- Slow Cooker Instructions: Thaw meal completely using one of these safe methods. Follow Steps 3 through 5 in the recipe below.
- Instant Pot Instructions: Set the Instant Pot to “Sauté.” Transfer the frozen meal to the pot and cook for 5 minutes to release some liquid. Press “Cancel.” Follow Step 3b in the recipe below, but cook for 45 to 50 minutes. (The frozen meat will cook in about the same amount of time as fresh.) Follow Steps 4 and 5. For more information, read our post on How Long to Cook a Frozen Pork Roast in the Instant Pot!
How to Serve Greek Pitas
This recipe goes a looong way. In fact, it’s a great recipe to serve large families or to use as a meal for groups of people.
After the meat has fully cooked and been shredded, serve it with warm, whole wheat pita bread topped with chopped fresh veggies (like cucumber, cherry tomatoes, crisp lettuce, and Kalamata olives), tangy feta cheese, and our creamy, herb-infused Easy Tzatziki Sauce. It’s worth noting that the Tzatziki Sauce tastes even better after sitting in the fridge for a day.
If your people are picky, they’ll still love the pulled pork just wrapped by itself in a warm pita. So adventurous and picky eaters can unite over this meal!
Ready to make your own? I thought so!
Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
Greek Pitas with Pulled Pork
Both picky and adventurous eaters will go for this Mediterranean spin on pulled pork. Serve the meat wrapped in soft, whole-wheat pita bread topped with chopped fresh veggies, tangy feta cheese, and our creamy, herb-infused Tzatziki Sauce. If your people are picky, they’ll still love the pulled pork just wrapped by itself in a warm pita.
Ingredients
Pork Filling
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 1 1/2 teaspoons salt
- 2 teaspoons ground black pepper
- 1/2 teaspoon red pepper flakes
- 6 garlic cloves, minced
- 1 (3- to 4 lbs.) boneless pork shoulder* (also known as Boston butt), trimmed of excess fat
- 1 red onion, thinly sliced
- 1 cup low-sodium chicken broth
*Bone-in will work too, but you may want to get a larger roast in that case.
Pita and Toppings
- 8 to 10 pocketless pita breads (preferably whole wheat or try our Whole Wheat Pita Bread)
- Easy Tzatziki Sauce (Highly recommended!! Or buy some at the store.)
- Optional toppings: chopped cherry tomatoes, sliced cucumbers, chopped Kalamata olives, crumbled feta cheese, a squeeze of lemon juice
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Instructions
Make It Now:
- In a small bowl, stir together the oregano, cumin, salt, black pepper, red pepper flakes, and garlic.
- Pat the pork shoulder dry with paper towels. If making in the Instant Pot, cut the pork into four equal pieces. Rub the seasoning mixture on all sides of the pork. (Freezing instructions begin here.)
- Place the pork, onion, and broth in the slow cooker or the Instant Pot.
- Slow Cooker Instructions: Cover and cook on Low for 7 to 9 hours or on High for 4 to 5 hours.
- Instant Pot Instructions: Lock and seal the lid. Cook at high pressure for 45 minutes. Allow the pressure to release naturally for 10 minutes, then quick release the remaining pressure.
- Transfer the pork and onion to a cutting board and discard any liquid remaining in the cooker. Shred the meat, then return the meat and the onion to the cooker to keep them warm.
- Serve some shredded pork wrapped in a warm pita, topped with our Easy Tzatziki Sauce and your favorite Greek toppings.
Freeze For Later: Follow Steps 1 and 2. Place the seasoned pork, onion, and broth in a gallon-size freezer bag. Seal and freeze. (Note: If making for the Instant Pot, set the freezer bag in a round container in the freezer so it freezes in the shape of the Instant Pot.) Freeze the tightly-wrapped pita bread alongside the pork.
Prepare From Frozen: Note: You will need to have Tzatziki Sauce and your favorite Greek toppings on hand to complete this meal.
- Slow Cooker Instructions: Thaw meal completely using one of these safe methods. Follow Steps 3 through 5.
- Instant Pot Instructions: Set the Instant Pot to “Sauté.” Transfer the frozen meal to the pot and cook for 5 minutes to release some liquid. Press “Cancel.” Follow Step 3b, but cook for 45 to 50 minutes. (The frozen meat will cook in about the same amount of time as fresh.) Follow Steps 4 and 5.
Notes/Tips
Recipe Testing Team Tip: “I ended up mixing the pork, sauce, tomatoes, olives, and feta in a bowl first and then spooning the mixture into the warm pita. This made sure each bite was a yummy mixture of flavors.” —Jen G.
Dairy-Free Version: Omit the Tzatziki sauce and crumbled feta cheese. You could top your pita with a little mayo as a substitute.
Gluten-Free Version: Use gluten-free pitas or wraps or large lettuce leaves instead of whole wheat pitas.
How to Freeze Fully Cooked Pork: You can fully cook and freeze the pork before freezing, if you’d like. Follow the recipe to cook and shred the pork shoulder. Let it cool. Freeze in a gallon-sized freezer bag with some of the cooking juices to keep the meat moist. When you’re ready to eat it, thaw overnight in the refrigerator or use one of these safe thawing methods. Then, warm the meat and juices over low heat on the stove top or in the slow cooker/Instant Pot. Serve as directed.
What Can I Substitute for the Pork? You can use 3 lbs of chicken breasts or thighs instead. Use our slow cooker times chart or Instant Pot times chart for correct cooking times.
WANT MORE DUMP AND GO SLOW COOKER RECIPES?
We’ve rounded up 15+ amazing dump and go slow cooker recipes. Bonus: You can make them ahead and freeze these meals for later, too. Freezing instructions included!
These were great also with leftover ultimate grilled chicken as the meat!
Oooh! Love hearing this. We make the ultimate grilled chicken meat a lot, but I never thought about turning it into the Greek Pita. Thank you for taking the time to leave a review and for the suggestion!
This was absolutely delicious! I couldn’t get enough. This is definitely one of my go to meals now.
Hi Ren. So glad you are enjoying this recipe. We don’t eat a lot of Greek food so I was hesitant at first, but my whole crew loves it!
The prep for freezing phase felt effortless. The cooking phase as well. My family devours this meat each time it’s made. We have 5 people (older teens/young adults and parents) – and there are never leftovers. It’s dinner with the family and then secret trips to the fridge until it’s gone. The Greek flavour spin is a nice change from BBQ.
Thanks Cher! You know you’ve found a winner when secret trips to the fridge are involved! 🙂
One of my 13 yr olds favorite. She put it on the menu for this week! We like to double the tzatziki sauce so you have some for the leftovers the next night.
Yay! I love that idea to double the Tzatziki Sauce. This is one of my favorite recipes, too. Thanks for the review, Kristin.
It’s pretty easy and the whole family loves it even though I had to use dried herbs instead of fresh this time.
It’s great to know the dried herbs worked well for you. Thanks for leaving feedback and a review!
Delicious dinner!! Can’t wait to eat it again. Will have to try with chicken breast version someday too. We warmed our pitas with meat and feta on top under the broiler for a few, then topped with cucumbers, tomatoes, and Greek dressing.
Great ideas to use chicken and to broil the pitas! Thanks for the review and tips, Karen!