Greek Pitas with Pulled Pork

A Greek pork pita with cucumber, tomato, and tzatziki sauce.

5 from 7 votes

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.

Prep Time10

Cook Time8

Total Time8 10

Course: Pork

Cuisine: Greek

Keyword: Greek pitas

Servings: servings

Calories: 381kcal

Author: Rachel Tiemeyer

Equipment

Ingredients

Greek Pulled Pork Ingredients

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
3 pounds boneless pork shoulder, trimmed of excess fat also known as Boston butt
1 red onion, thinly sliced
1 cup low-sodium chicken broth

Pita and Toppings

8 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

Instructions

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.

Video

Notes

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 pounds of chicken breasts or thighs instead. Use our slow cooker times chart or Instant Pot times chart for correct cooking times.

Nutrition