Pulled Pork Gyro with Peach Tzatziki
When its time for Ziba and I to go get Mediterranean food, my usual go to is a lamb and beef gyro. It is just so delicious. I love the bread, the meat, the onions and lettuce, and of course the tzatziki. So when we were doing recipe development we wanted to use a fruit that was in season (peaches), and we wanted to do a spin off of the regular pulled pork sandwich. We thought maybe a pocket pita, maybe a lettuce wrap, or even a salad. But in the end the Pulled Pork Gyro was the winner. And let me tell you, the whole family was pleased! Give this recipe a try and remember to invite some friends over!
The Basics
From Prep to Completion 9 hours
Temperature 190F-200F degrees for 6-8 hours
Servings 8 large pulled pork gyros
WhenIt Is Done The pulled pork can be easily shredded with a fork. The pickled slaw will be tangy, crunchy, and display a tinge of pink. The peach tzatziki will be smooth and creamy with the flavors generously infused.
Pair With
Variations Try different fruits such as apples, oranges, or even nectarines. You can replace them in the pull pork recipe, as well as the tzatziki recipe!
A Little Bit About: Pulled Pork Gyro
Let us start with the pulled pork. In our family we enjoy getting a pork picnic (boneless pork shoulder), they are usually 3-6 pounds. Some will have a netting around them just incase you want to grill it or smoke it. If the netting is on the pork, just remove it, because in the crockpot everything is meant to fall apart. Also, we like to trim off as much fat as we can to make it as lean and clean-easy as possible.
Now a gyro is usually meat cooked on a rotisserie, however, I do not know anyone who has one in their home, so we go with a crock pot. Of course you can use beef, lamb, and even chicken for your gyro, but since I am an American, I tailored it to my cultural taste buds and did it with a delicious spiced pulled pork cooked with onions and peaches.
Peaches are the finishing touch for this recipe. They are ripe and in season so why not use them to cook and infuse with an abundance of flavor. In the end, try to use food that is in season, picked off the tree or harvested that day, and truly enjoy the vibrancy in flavor!
Taking an original recipe and then adding in your own flavors and ideas is a great way to create something new!
Teaching Moment
Quick Pickling and Infused Sauce
This is a very basic idea. When pickling, just add your vinegar and let your fruit or vegetable sit for about 20 minutes.
The same thing goes for an infused sauce. Letting it sit, it allows for flavors to diffuse and mend, creating the palate that is desired for any given recipe! For instance, this peach tzatziki brightened in flavor and the peach was more noticeable. Also, I was able to adjust the salt accordingly as I could tell it had mellowed. Give it a try and remember that you can always do it again!
Making the Time
This Pulled Pork Gyro gives you the time to plan ahead, invite some friends or family over, and just enjoy the evening. Pull out some games, make a feast, and be vulnerable. This meal and any other can be a cherished memory because you started and finished with loving intention! Get to cooking and get too eating!
Mise en Place
Read the recipe first | Lay out your ingredients | Prepare your tools | Start cooking
Pulled Pork Gyro with Peach Tzatziki
Pulled Pork Gyro with Peach Tzatziki
servings: 8 time: 9hr difficulty: easy
This is a wonderful hosting meal when it comes to minimal prep, lack of time to cook, and abundance in flavor. It can easily feed two families with everyone walking away with a smile!
Pulled Pork Seasoning Rub
3-5 lbs pork shoulder, boneless (pork picnic)
2 1/2 tsp paprika
1-2 tsp rosemary, dried
1-2 tsp garlic powder
2 tsp salt
1 tsp pepper, ground
1 large white onion, cut into wedges
2 large peaches, peeled, pitted, and cut into 1 in pieces
Pickled Slaw
1/4 red cabbage, thinly sliced
3 medium carrots, matchstick cut
1/4 cup apple cider vinegar
1/2 lemon, juiced
1/2 tsp salt
1/4 tsp pepper, ground
Peach Tzatziki Sauce
1 cup yogurt, plain
1 lemon, zested with a spritz of its juice
1/2 tsp salt
1/4 tsp pepper, ground
1 peach, peeled, pitted, and chopped
1 Persian cucumber, shredded with the liquid squeezed out
Additional Ingredients
8 pita flat breads, warmed in the oven
16 pieces bib or butter lettuce
BBQ Sauce, we like sweet and spicy
Pulled Pork: If possible, 24 hours prior to cooking, trim any excess fat off of the pork shoulder and cover the pork entirely with the spice rub. Cover and place in refrigerator. Chop the onion and peaches and distribute evenly at the bottom of the crockpot. Place the pork shoulder atop and cook on low for 6-8 hours depending on the weight of the meat. The pork should reach an internal temperature of 190F-200F degrees and should fall apart just by pressing it.
Remove the meat from the crockpot and onto a cutting board, let sit for 20 minutes, and then shred with two forks. Toss in a large bowl with a 1/2 ladle full of the juices. Discard the left over peaches, onions, and juices.
Pickled Slaw: Slice your cabbage as thin as possible. Cut your carrots into matchsticks and add them both to a medium size mixing bowl. Add in the vinegar, salt, pepper, and lemon juice, lightly stir and let it sit for 20 minutes. Cool in the fridge until ready for assembly.
Peach Tzatziki Sauce: Mix your salt, pepper, zest, and lemon juice into your yogurt. Add in your chopped peaches, along with your shredded cucumber (don't forget to squeeze out its excess liquid). Lightly mix together and let it sit in the refrigerator for at least 20 minutes to infuse the yogurt and to cool.
Assembling the Pulled Pork Gyro: On a warmed pita flat bread, place your lettuce down and then a dollop or two of peach tzatziki sauce. Add a generous portion of pulled pork, top with your pickled slaw, and drizzle with your favorite BBQ sauce. Fold upward like a taco, wrap it in parchment paper and foil, and enjoy to its fullest!
What to Consider
Like we said in the beginning, try different fruits that are in season for different flavors and infusions. Consider fruits like apples, oranges, and nectarines. They can all be used in the pull pork recipe and the tzatziki as well!
This recipe can be made a day in advance. Just place the meat back in the crockpot to the keep warm setting for 20 minutes, and assemble 10 minutes prior to eating. Your pickled slaw and peach tzatziki sauce will also taste even better the next day. Do not forget to warm your bread and use your favorite BBQ sauce!