These bowls of tender chunks of pork flavored with Greek seasonings and a crunchy salad of cucumber, radishes, and red onion topped with a mayo-based tzatziki sauce is so absolutely delicious, the pita bread of a traditional gyro won’t even cross your mind.
Serves 6
Prep: 45 minutes
Slow Cook: 9 hours (low) or 4½ hours (high)
Total: 9 hours 45 minutes
For the Tzatziki
⅔ cup Whole30-compliant avocado mayonnaise or Basic Mayonnaise (page 295)
2 teaspoons fresh lemon juice
1 small cucumber, shredded (¼ cup)
½ cup shredded radishes
2 tablespoons snipped fresh dill
1 clove garlic, minced
⅛ teaspoon salt
For the Pork
1½ teaspoons dried oregano
1 teaspoon garlic powder
1 teaspoon grated lemon zest
¾ teaspoon dried marjoram
½ teaspoon salt
½ teaspoon black pepper
2½ to 3 pounds Whole30-compliant boneless pork shoulder, trimmed and cut into large chunks
1 cup Whole30-compliant chicken broth or Chicken Bone Broth (page 294)
1 tablespoon fresh lemon juice
1 medium cucumber, thinly sliced
6 radishes, thinly sliced
1 small red onion, thinly sliced
Lemon wedges
Fresh dill
Make the tzatziki: In a medium bowl, stir together the mayonnaise, lemon juice, cucumber, radishes, dill, garlic, and salt. Cover and refrigerate until serving.
Make the pork: In a small bowl, combine the oregano, garlic powder, lemon zest, marjoram, salt, and pepper. Rub the pork with the seasoning. Place the pork in a 4-quart slow cooker and add the broth.
Cover and cook on low for 9 to 10 hours or on high 4 ½ to 5 hours. Use tongs or a slotted spoon to transfer the pork to a platter. Use two forks to coarsely shred the pork. Add the lemon juice to the cooking liquid. Drizzle the pork with some of the cooking liquid.
Serve the shredded pork in bowls with piles of cucumber, radishes, and onion and drizzle with the tzatziki. Serve with lemon wedges and top with fresh dill.