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, where pork shoulder is cooked low and slow for hours, giving you tender, flavoursome meat ready to fill your gyros.
Are you looking for more slow cooker recipes, or dinners with pork?
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.
What to serve with pork gyros
Serve this meltingly tender slow cooker pork shoulder shredded and wrapped inside flatbread with a fresh Greek salad and tzatziki. You could also make your own breads with our easy two-ingredient yoghurt flatbreads recipe, if you like.
More slow cooker pork shoulder recipes
There are many other flavour combinations to try when it comes to cooking pork shoulder in the slow cooker. Try the below to start:
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