| 2-pound pork boneless shoulder roast, trimmed of fat |
| 1 | tablespoon Greek seasoning |
| 1 | cup mayonnaise or salad dressing |
| 3 | cloves garlic, finely chopped |
| 16 | pita fold breads |
| 2 | medium cucumbers, cut crosswise in half, then cut lengthwise into thin slices |
| 2 | medium tomatoes, chopped (1 1/2 cups) |
| 1. | If pork is tied, remove strings or netting. Place pork in 3- to 4-quart slow
cooker. Sprinkle with Greek seasoning.
|
| 2. | Cover and cook on low heat setting 8 to 10 hours.
|
| 3. | Meanwhile, mix mayonnaise and garlic in small bowl. Refrigerate until
ready to use.
|
| 4. | Remove pork from cooker; place on cutting board. Shred pork, using 2
forks. Return pork to cooker and mix well. Spread 2 tablespoons garlic
mayonnaise on each pita fold bread. Top each with 1/4 cup shredded
pork, cucumber and tomato.
|
|
| In place of garlic mayonnaise, serve with mint yogurt sauce.
|
|
| Serve in pita breads instead of the pita fold breads.
|
|
| Days before, marinate olives in olive oil, fresh rosemary and fresh thyme. Serve with these Greek sandwiches.
|
Nutrition Information:
340 ( 160); 18g ( 4g); 45mg; 490mg; 27g ( 1g); 17g 0% 2 2