| Servings | Prep Time |
| 4people | 15minutes |
| Cook Time |
| 6hours |
|
|
- 3lbs. boneless pork roast, cut into 4 slices
- 1cup dry red wine
- 1/2cup extra virgin olive oil
- 1tsp. dried oregano
- 1tsp. dried mint
- 1tsp. kosher salt
- 3 cloves garlic, minced
- pepper, to taste
- 4 pita bread, toasted
- 1cup arugula, washed
- 2tbsp. tzatziki(see note below)
- Pat dry and slice pork roast into 4 equal pieces, about 2 inches thick each.
- Place all of the ingredients in the crock pot, and cook on low for 6 hours.
- Remove pork from crock pot and shred into bite sized pieces. Serve on toasted pita bread with arugula and tzatziki.
- Enjoy this Greek street food in your own home!
I mentioned briefly that I got this recipe from some dear friends. When we were living overseas, we were lucky enough to be regular dinner companions to a couple who loved to cook, and DANG did they do it well. This recipe is actually a marinade used with either pork or chicken, and when done with the marinade option instead of the crock pot, you cut the meat into cubes prior to marinading for at least 8 hours, up to overnight. Thread the cubes onto skewers and grill them, then serve with the pita bread and other goodies. So. Darned. Good.
As for the tzatziki, this is a Greek dip/spread that is a regular on many restaurant menus. There are many variations, but in my book it is a MUST for souvlaki, gyros, or even just with warm pita bread.
Want the recipe for my super easy version? Stay tuned! Tomorrow’s recipe will show you how to whip up tzatziki for spreading, dipping, or just about any other use!