Shredded Pork Gyros

I'm a big fan of my slow cooker. And a big fan of shredded meat. And a big fan of any recipe that requires 5 minutes or less of preparation. This is a good recipe for me.

I recently saw a recipe for some Greek-style shredded pork, and while the recipe itself didn't speak to me, the idea did. So I threw together a few ingredients in the slow cooker one morning, and voila! Instant gyros. Well, after you toast the pita bread and chop a few veggies and slather on some hummus and yogurt. But really, those steps are optional.

On a side note, I don't typically put hummus on my gyros, but I had some in the fridge and decided to give it a try. I really, really liked it. The hummus and yogurt kind of combine to make a thicker, tangy, slightly more flavorful sauce. And to think, I might never have discovered this otherwise.

Texture-wise, this sort of reminded me of a soft taco. The hummus is kind of like the refried beans, the meat is tender and shredded, and it's topped with fresh veggies and yogurt (instead of sour cream.) In fact, if I handed expended all that energy with my 5 minutes of prep work in the morning, I'd have toasted up some homemade pita chips and served these up nacho style.

Shredded Pork Gyros
Serves 8-10

Pork
1 pork shoulder roast (about 2 1/2 lbs.)
1 1/2 Tbsp. lemon juice
1 1/s Tbsp. Greek seasoning
1 clove garlic, minced
Pinch of crushed red pepper flakes

Other
8-10 good-quality pita breads
Plain yogurt, preferably Greek-style
Hummus (I prefer roasted red pepper)
Chopped cucumber
Chopped tomato

1. Place pork shoulder in slow cooker and top with lemon juice, Greek seasoning, garlic, and crushed red pepper flakes.

2. Cover and cook on low 8-10 hours, or until pork is tender.

3. Remove pork from slow cooker and shred with two forks. Return meat to slow cooker and combine with juices.

4. Toast pita breads in a hot pan quickly on both sides. Add a layer of hummus, and top with pork, cucumber, tomato, and yogurt.