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 pitas, tzatziki 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.