Slow cooker recipes

Slow-cooker chilli and fennel pork gyros

A delicious lunch idea.
Slow-cooker pork gyros
6
30M
7H
7H 30M

Ingredients

Method

1.

Using a sharp knife, score the pork rind in a criss-cross pattern.

2.

Coarsely grate rind from lemon, then chop the lemon coarsely.

3.

Coarsely grate rind from lemon, then chop the lemon coarsely.

4.

Add chilli, salt, pepper, garlic, lemon rind and 2 tablespoons of the oil; pound until ground finely.

5.

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.

6.

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.

7.

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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