Pulled Pork Gyros with Dilled Radish Tzatziki

[Weeknight] [Company]

Makes 8 servings

• 1 5.3-oz. container Greek yogurt
• 1 small cucumber, shredded (¼ cup)
• ½ cup shredded radishes
• 2 Tbsp. snipped fresh dill weed
• 1 clove garlic, minced
• Salt and black pepper
• 2½ tsp. dried oregano, crushed
• 1½ tsp. dried marjoram, crushed
• 1½ tsp. garlic powder
• 1½ tsp. grated lemon zest
• 1 tsp. salt
• 1 tsp. black pepper
• 2 to 3 lb. boneless pork shoulder, trimmed and cut into large chunks
• ½ cup red wine
• 1 Tbsp. lemon juice
• Pita bread
• Sliced red onion
• Crumbled feta cheese
• Lemon wedges

DIRECTIONS

For tzatziki, in a medium bowl combine yogurt, cucumber, radishes, dill, and garlic. Season with salt and pepper to taste. Cover and chill until ready to serve. For seasoning mix, in a small bowl combine the next six ingredients (through the 1 tsp. pepper). Reserve 1 Tbsp. seasoning. Rub pork with remaining seasoning. Prepare as directed for desired cooker, below.

Fast 60-minute cook time

Place pork in a 4- to 6-qt. electric or stove-top pressure cooker. Add wine. Lock lid in place. Set an electric cooker on high pressure to cook 60 minutes. For a stove-top cooker, bring up to pressure over medium-high heat; reduce heat enough to maintain steady pressure. Cook 60 minutes. Remove from heat.

For both models, let stand 15 minutes to release pressure naturally. Release any remaining pressure. Carefully open lid. Using a slotted spoon, remove meat from cooker. Coarsely shred meat using two forks. Moisten with some of the cooking liquid. Add lemon juice and reserved seasoning; toss to combine. Serve meat on pita bread with tzatziki, sliced red onion, feta, and lemon wedges.

Slow 10-hour low or 5-hour high cook time

Place pork in a 3½- or 4-qt. slow cooker. Add wine. Cover and cook on low 10 to 12 hours or high 5 to 6 hours. Using a slotted spoon, remove meat from cooker. Coarsely shred meat using two forks. Moisten with some of the cooking liquid. Add lemon juice and reserved seasoning; toss to combine Serve meat on pita bread with tzatziki, sliced red onion, feta, and lemon wedges.

Per serving 379 cal., 10 g fat (4 g sat. fat), 79 mg chol., 856 mg sodium, 38 g carb., 2 g fiber, 3 g sugars, 30 g pro.