Thursday, January 11, 2018

Tender Greek Pork


        3-4 pounds pork roast (see note), cut into 2-3-inch chunks
       1/4 cup chicken broth
        1/4 cup fresh lemon juice
        2 teaspoons dried oregano
        1 teaspoon onion powder
        1 teaspoon garlic powder (or 2-3 cloves garlic, finely minced)
        1 teaspoon coarse, kosher salt
        1/2 teaspoon black pepper (I use coarsely ground)
        Optional, for serving: flatbread or pitastzatziki sauce, lettuce, tomatoes, rice, fresh lemon wedges, etc.
   SLOW COOKER: place the pork in the insert of a 5- or 6-quart slow cooker. In a small bowl or liquid measuring cup, whisk together the remaining ingredients, increasing the chicken broth to 1 cup. Pour the mixture over the pork, turning the pork pieces a few times to coat in the mixture.
  Cover the slow cooker and cook on low for 8-9 hours (or high for 4-5 hours). Shred the pork with two forks and keep warm in the slow cooker until ready to serve.
  Serve the tender pork with flatbread/pitas and tzatziki, lettuce, and tomatoes OR serve it over rice or on a salad.

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