Don’t put away the slow cooker at winter’s end! Use it to make this delicious slow-cooker pork gyros with chilli and fennel recipe. Serve this meltingly tender slow-cooker pork with a fresh Greek salad and our two-ingredient yoghurt flatbreads.
Ingredients
Method
Using a sharp knife, score the pork rind in a criss-cross pattern. Coarsely grate rind from lemon, then chop the lemon coarsely.Â
Cook fennel seeds in dry large frying pan until fragrant. Using mortar and pestle, crush seeds. Add chilli, salt, pepper, garlic, lemon rind and 2 tablespoons of the oil; pound until ground finely.
Heat remaining oil in same pan; cook pork, skin-side down, until browned and crisp. Turn pork; cook until browned all over. Spread fennel mixture all over pork.
Place onion, stock and chopped lemon in 4.5-litre (18-cup) slow cooker; top with pork, skin-side up. Cook, covered, on low, for 7 hours. Remove pork from cooker; stand, covered, for 10 minutes before shredding into pieces.
Top bread with pork and Greek salad; drizzle with tzatziki and sprinkle with parsley. Fold bread to enclose filling; serve immediately.
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