Greek Pork Pita Pockets 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 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 PORK POCKETS

Steps:

• Place Caesar dressing in a small bowl; add pork and toss to coat. In a large nonstick skillet, heat oil over medium-high heat. Add pork; cook and stir 7-8 minutes or until meat is no longer pink., Fill pitas with pork, cucumber and onion; drizzle with cucumber dressing.

GREEK PITA POCKETS

Steps:

• Mix all ingredients except bread.
• Spoon about 1/2 cup of the cheese mixture into each pita bread half.

MEDITERRANEAN PORK AND PITA POCKETS

Steps:

• Slice the pork into 1 cm strips. Mince the ginger and garlic, mix with the lemon juice, sea salt, and ground coriander. Put in fridge for about half an hour; longer if you like.
• Slice onions and capsicums in to strips about 1/2 cm wide. Slice chilies finely and put all in a bowl for later.
• Heat oil to medium hot and add a few strips of pork and cook (in batches) until they just start to brown at the edges (about a minute). As each batch browns remove it and put in to a bowl to relax.
• Now cook the onions in remaining oil (add more oil if you need to) until the onions begin to soften and become slightly transparent. This takes about a minute, so don't overcook them as they will be cooked more later.
• Remove and mix well with the pork strips.
• Fry the capsicum and chili strips for about minute, add the roughly chopped tomatoes, and cook for about 30 seconds on high heat.
• Now add the pork and onions to this mixture, add Tabasco, and bring back to full heat.
• Check seasoning and add more salt and pepper if you need to. You can also add more Tabasco if you like it hotter. Garnish with a little chopped coriander leaves (cilantro) if you wish. Keep the dish warm while you do the Pitas.
• Heat pitas and slice open on one side.
• Serve the pork mixture in a bowl and let each person stuff their own pita. If it is anything like our house you will be checking how many each person has had! I can never make enough of this dish.

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.

SLOW-COOKER PORK PITA SANDWICHES WITH TZATZIKI

Steps:

• Spray 4- to 5-quart slow cooker with cooking spray. Place onion in bottom of slow cooker. Top with pork. In small bowl, mix lemon juice, oregano, pepper, 1/2 teaspoon salt and the garlic. Pour and spread lemon mixture over pork. Cover; cook on Low heat setting 8 to 10 hours or High heat setting 4 to 5 hours or until pork is very tender.
• Meanwhile, in medium bowl, mix Tzatziki ingredients. Refrigerate until serving time.
• Remove pork to cutting board; pull into bite-size pieces. Pour juices and onions into small bowl. Place pork back in slow cooker. Sprinkle with 1/2 teaspoon salt. Using slotted spoon; remove onions from juices, and place in slow cooker with pork; gently mix. Add juices back to pork 2 tablespoons at a time until desired moistness is reached. Discard remaining juices.
• To serve, fill each pocket flatbread half with spinach leaves, 3 tomato slices, and about 1/2 cup pork mixture. Top with tzatziki and a squeeze of lemon juice.