Recipes and Cooking Pulled Pork Gyros with Dilled Radish Tzatziki 4.3 (4) 2 Reviews Want this recipe fast? Make the pulled pork in your pressure cooker. Or keep it hands off by cooking it in your slow cooker while you're gone all day. Either way you have am easy dinner recipe full of flavor. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on February 13, 2018 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Prep Time: 20 mins Cook Time: 1 hrs Bring To Pressure Time: 8 mins Release Pressure Time: 15 mins Slow Cook Time: 5 hrs 6 mins Total Time: 6 hrs 49 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 5.3 ounce container Greek yogurt 1 small cucumber, shredded (1/4 cup) ½ cup shredded radishes 2 tablespoon snipped fresh dill weed 1 clove garlic, minced Salt and black pepper 2 ½ teaspoon dried oregano, crushed 1 ½ teaspoon dried marjoram, crushed 1 ½ teaspoon garlic powder 1 ½ teaspoon lemon zest 1 teaspoon salt 1 teaspoon black pepper 2 - 3 pound boneless pork shoulder, trimmed of excess fat and cut into large chunks ½ cup red wine 1 tablespoon lemon juice Pita bread Sliced red onion Feta cheese, crumbled Directions Directions For the tzatziki, in a medium bowl combine yogurt, cucumber, radishes, dill, and garlic. Season with salt and pepper to taste. Cover and chill until ready to serve. In a small bowl combine the next 6 ingredients (through black pepper). Reserve 1 Tbsp. seasoning. Rub pork with remaining seasoning. Prepare as directed using desired cooker, below. Fast 60 minute cook time Place pork in a 4- or 6-qt. electric or stove-top pressure cooker. Add wine. Lock lid in place. Set an electric cooker on high pressure 60 minutes. For a stove-top cooker, bring up to pressure over medium-high heat; reduce heat enough to maintain steady (but not excessive) pressure. Cook 60 minutes. Remove from heat. For both models, let stand 15 minutes to release pressure naturally. Release any remaining pressure. Using a slotted spoon, remove meat from cooker. Coarsely shred meat using two forks. Moisten with some cooking liquid. Add lemon juice and reserved seasoning; toss to coat. Serve meat in pita bread with tzatziki, sliced red onion, and feta cheese. Slow 10 hour low or 5 hour high cook time Place pork in a 3 1/2- to 4-qt. slow cooker. Add wine. Cover and cook on low 10 to 12 hours or on high 5 to 6 hours. Using a slotted spoon, remove meat from cooker. Coarsely shred meat using two forks. Moisten with some of the cooking liquid. Add lemon juice and reserved seasoning; toss to coat. Serve meat in pita bread with tzatziki, sliced red onion, and feta cheese. Rate it Print Nutrition Facts (per serving) 379 Calories 10g Fat 38g Carbs 30g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 379 % Daily Value * Total Fat 10g 13% Saturated Fat 4g 20% Cholesterol 79mg 26% Sodium 856mg 37% Total Carbohydrate 38g 14% Total Sugars 3g Protein 30g Vitamin C 3.4mg 17% Calcium 155mg 12% Iron 3.5mg 19% Potassium 541mg 12% Folate, total 73.9mcg Vitamin B-12 0.9mcg Vitamin B-6 0.5mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.