Greek Pitas With Instant Pot Pork And Cucumber Feta Salsa Recipes

EVERYTHING GREEK PORK PITAS

Steps:

• Place all ingredients for the pork in a slow cooker on low heat for 10-12 hours, OR in an Instant Pot on the meat/stew setting (about 45 minutes). Shred the meat and stir it around in all those juices. YUM.
• Assemble pitas!

GREEK SALSA

Steps:

• In a small bowl, combine the vinegar, 1 tablespoon oil, 1-1/2 teaspoons Greek seasoning and garlic; set aside. , In a large bowl, combine the tomatoes, cucumber, feta cheese, onion and olives. Drizzle with vinegar mixture and toss to coat. Chill until serving., Cut each pita bread into eight wedges. Place on an ungreased baking sheet. Brush with remaining oil; sprinkle with remaining Greek seasoning. Bake at 400° for 6-8 minutes or until crisp. Serve with salsa.

GREEK PITAS WITH PULLED PORK

Steps:

• In a small bowl, stir together the oregano, cumin, salt, black pepper, red pepper flakes, and garlic.
• Pat the pork shoulder dry with paper towels. If making in the Instant Pot, cut the pork into four equal pieces. Rub the seasoning mixture on all sides of the pork. (Freezing instructions begin here.)
• Place the pork, onion, and broth in the slow cooker or the Instant Pot. Slow Cooker Instructions: Cover and cook on Low for 7 to 9 hours or on High for 4 to 5 hours.
• Instant Pot Instructions: Lock and seal the lid. Cook at high pressure for 45 minutes. Allow the pressure to release naturally for 10 minutes, then quick release the remaining pressure.
• Transfer the pork and onion to a cutting board and discard any liquid remaining in the cooker. Shred the meat, then return the meat and the onion to the cooker to keep them warm.
• Serve some shredded pork wrapped in a warm pita, topped with our Easy Tzatziki Sauce and your favorite Greek toppings.
• Slow Cooker Instructions: Thaw meal completely using one of these safe methods. Follow Steps 3 through 5.
• Instant Pot Instructions: Set the Instant Pot to "Sauté." Transfer the frozen meal to the pot and cook for 5 minutes to release some liquid. Press "Cancel." Follow Step 3b, but cook for 45 to 50 minutes. (The frozen meat will cook in about the same amount of time as fresh.) Follow Steps 4 and 5.

GREEK STYLE PORK PITA WRAPS

Steps:

• In a large zip top bag, combine lemon juice, oil, mustard, 1 1/4 tsp of the garlic, and the oregano.
• Add the pork loin, seal the bag, and turn to coat.
• Refrigerate for at least 2 hours.
• In a bowl, combine the cucumber, yogurt, salt, dill, and remaining garlic.
• Cover and chill till serving time.
• Heat oven to 400°.
• Place pork in pan lined with foil, or sprayed with non stick spray.
• SAVE MARINADE.
• Bake for 10 minutes, then brush with remaining marinade.
• Bake for 15 minutes more, then check temperature with meat thermometer.
• Temp should be 160° (slightly pink).
• Bake longer if necessary.
• This is how I serve the meat in the pitas: split the pita so you have 2 rounds.
• Place some sliced pork in the center, top with yogurt sauce and green onions, and roll up.
• Or if you prefer, you can slice off the top of the pita, and put meat and sauce in to make a pocket.

GREEK SALAD PITAS

Steps:

• In a small bowl, combine the cucumber, red pepper, tomato, zucchini, feta cheese and olives. In another bowl, whisk the vinegar, lemon juice, oregano, salt and pepper. Pour over vegetables and toss to coat. Spoon into lettuce-lined pita halves.

GREEK PITAS

Steps:

• In a small bowl, combine the yogurt, cucumber, dill and seasoned salt; cover and refrigerate for 6 hours or overnight. , Combine the oil, lemon juice, mustard, garlic, oregano and thyme in large bowl; add pork. Turn to coat; cover. Refrigerate for 6 hours or overnight, turning occasionally., Drain pork, discarding marinade. In a large skillet, stir-fry pork until browned, about 4 minutes. Stuff into pita halves; top with cucumber sauce, tomato and onion.