This succulent, savory 4-ingredient Greek pork is lighter and leaner thanks to pork tenderloin, zesty lemon and garlic, and creamy Greek yogurt; yet still incredibly juicy and tender thanks to a long simmer in the slow cooker (hands-off cooking for the win!). Yes, it’s incredibly simple, yet this shredded pork is still so flavorful and versatile that you’ll be making it on repeat.
Juicy Greek Pork With Just 4-Ingredients!
BBQ pulled pork is a classic, but have you ever tried any other type of pulled pork?
Sometimes I want something lighter in flavor and without BBQ sauce, which got me thinking about making a pulled pork with Greek flavors, similar to my reader favorite slow cooker Greek chicken.
Truly, it was a stroke of genius (if I do say so myself) because this Greek pork is so fresh, delicious, and EASY (hello, 5 minutes of prep and 4-ingredients!) – it’s become one of my new favorites!
Here’s how I do it – instead of using a richer cut of meat like pork butt or shoulder, which are typically used in pulled pork, I’m using leaner pork tenderloin.
Since tenderloin has less fat, it can tend to be dryer, but I mitigated that by creating a cooking sauce using tenderizing Greek yogurt (it’s a no fail strategy — just like I do in this Greek chicken marinade) and cooking it low and slow in the crockpot.
After a few hours cooking, the meat is fall-apart tender and easily shreds into succulent, juicy pieces of meat.
And bonus! The same yogurt sauce you whip up for cooking doubles as a creamy drizzle sauce for serving, so you don’t need to make or buy any extra sauce like tzatziki or hummus (though those would also be delicious if you wanted to add them).
Speaking of serving, I love stuffing this Greek pork into warm pitas with slices of tomato, cucumber and red onion and drizzle with the yogurt sauce, and if I’m feeling extra, a side of my 3-minute tahini yogurt sauce. Okay, yummmmmm!
Or ditch the pita, and serve the meat, tomatoes, cucumbers, red onion, and sauce on top of rice in bowls or in a salad. Seriously, this one is so versatile and dead simple, you really can’t go wrong.
Welcome to My Kitchen! Let’s Make Greek Pork (in the Slow Cooker)
Protein Meal Prep Made Easy
This shredded Greek pork is great for meal prep protein because it stores and re-heats really well and can be served in a lot of different ways.
Cooked pork keeps well in the fridge for up to 3-4 days, in a sealed container, for easy meals throughout the week.
Or freeze it for a future meal in a sealed freezer friendly container for up to 2-3 months.
Succulent 4-Ingredient Greek Pork (Slow Cooker!)
Equipment
Ingredients
- 1 cup 2% Greek yogurt
- 2-4 garlic cloves minced or finely grated
- 2 teaspoons fresh lemon zest
- 2 tablespoons fresh lemon juice
- 2 teaspoons kosher salt divided
- 2 pounds pork tenderloin silver skin removed
Optional Serving Suggestions
- Fresh parsley, pepperoncinis, pita bread, cooked rice, sliced tomatoes, cucumber, red onion, and or feta.
Instructions
- Make the Greek yogurt sauce by whisking together the yogurt, garlic, lemon juice, lemon zest, and 1 teaspoon salt together in a medium bowl.
- Sprinkle the tenderloins evenly with 1 teaspoon salt. Nestle them into a 6-quart slow cooker, side by side, alternating thicker end to thinner end. Spoon over ⅓ cup of the sauce, and spread to coat the tenderloins on all sides. Cover the remaining ⅔ cups yogurt sauce and refrigerate while the pork cooks.
- Cover the tenderloins and cook on high for 4-5 hours, or low for 6-7, or until the pork is very tender and shreds very easily with 2 forks. If the pork is tough it means it hasn’t cooked long enough. Add more time in 30 minute increments until it becomes shreddable.
- When the pork is done, carefully transfer to a cutting board. Shred or dice the pork (I like to shred and then mince a bit with a knife). Discard the cooking liquid.
- Add the pork back to the slow cooker along with ½ cup of the Greek yogurt sauce, tossing to combine. Allow to sit on high for 5 minutes for the pork to warm back through if necessary. Serve with the remaining Greek yogurt sauce on the side for dipping or drizzled on top stuffed in pitas, in rice bowls, on its own.
Notes
Nutrition
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