Easy Recipes: Crockpot Greek Pulled Pork

One thing that COVID-19 has forced us to do more of is cook at home (gross, I know). Since my husband is way more creative than I am when it comes to dinner ideas, he decided to search for “Greek pulled pork” the other night because, well, he’s a little strange. Imagine my surprise when it was incredible!

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We altered this original recipe to make it work for us because we had a different cut of pork and also did NOT want the level of spice that this one seemed to call for. We also had to make our own Greek seasoning mix since we didn’t have a bottle of that in our house (does anyone?!), but even with the additional ingredients, this was still super easy to make and, thanks to the Crockpot, it was ready in just four hours.

CROCKPOT GREEK PULLED PORK INGREDIENTS:

Approx. 2.5lbs pork loin
Greek seasoning mix (see below)
8oz sliced pepperoncini peppers AND THEIR LIQUID (we did a half jar of these and about half the liquid in that jar, but use whatever you like in terms of heat)

GREEK SEASONING INGREDIENTS:

2 tsp salt
2 tsp garlic powder
2 tsp dried basil
2 tsp dried oregano
1 tsp black pepper
1 tsp dried parsley
1 tsp dried rosemary
1 tsp dried dill weed
1 tsp dried marjoram
1 tsp cornstarch
1/2 tsp dried thyme
1/2 tsp ground nutmeg

CROCKPOT GREEK PULLED PORK INSTRUCTIONS:

Make your Greek seasoning by mixing all those ingredients together.
Place pork into your slow cooker and sprinkle the seasoning generously all over it.
Pour the pepperoncini peppers and their juice all over the pork.
Cook it on HIGH for four hours.
Shred the pork with two forks and let it cook 10-15 more min.

The first photo is of it raw in the Crockpot to give you an idea of what it should look like; the second is of the full dinner. We served it with cucumbers, tomatoes and our version of Greek home fries, which literally was me cutting potatoes into circles and pan-frying them at a medium heat in extra-virgin olive oil (the lower heat is important because otherwise EVOO will sear and burn) for about 20 min, but many recipes will suggest plain white rice instead and that’s certainly a lot easier.

The irony of this recipe is that we actually were IN Greece and never once actually encountered anything like this (so who knows how authentic it really is – ha ha), but the flavors were very similar to what you’d find on their famous souvlaki, which I basically lived off our entire trip because they were so good. Hopefully you’ll have a similar experience here!