Greek Pitas with Instant Pot Pork and Cucumber Feta Salsa
This is by far one of my current FAVORITE THINGS TO EAT. It’s just so fresh and SO good and I love that once I’ve made the salsa, I don’t have to chop a bunch of veggies each time I go to make a pita. Make it once and eat it all week!
- Prep Time: 45
- Cook Time: 50
- Total Time: 1 hour 35 minutes
- Yield: 10-12
- Category: Dinner
- Method: Instant Pot
- Cuisine: Greek
For the Pitas
- Papa Pitas if you’ve got room for the carbs! (Josephs’s Pitas for the rest of us- still so amazing!)
- Your favorite hummus (I just look for one closer to 2 fat/serving instead of the typical 5. I’m liking the Black Garlic by Hope from Walmart. It’s just a good mild hummus flavor and only 2 fat.)
- Shredded Greek Instant Pot Pork *See recipe below
- Greek Salsa (I could eat this all day every day.) *See recipe below
- Butter lettuce chopped
- Tzatziki *recipe below (but Trader Joes sells a yummy one too!)
- Fresh squeeze of lemon
- A pinch of extra mint
For the Shredded Greek Instant Pot Pork (4.5c/2.2f/20.8p for 100 grams)
- About 2 lb pork tenderloin* (I did 970 g)
- Season Salt (or regular kosher salt will work)
- 1 medium sized onion (270 g)
- 1 red bell pepper (115 g)
- 8 cloves garlic*
- Juice from 1 lemon
- 1/4 cup juice from pepperoncini jar* (optional- sub water or just do some extra lemon juice if you don’t use pepperoncinis! But you should on this giant turkey sub.)
- 1 tsp dried oregano
- 1 tsp lemon pepper
- 1 tsp kosher salt
- 1/2 tsp pepper
- parsley (*optional)
For the Greek Salsa (8.3c/1.4f/4.1p for 150 g of salsa)
- About 2 cups of diced cucumber (250 g)
- About 2 cups diced roma tomatoes(250 g) (remove any really juicy seedy inners)
- 1 small red onion, diced (150 g)
- About 1 cup diced red bell pepper (120 g)
- 1 Tbs olive oil (lemon infused is also delicious)
- 1/4 cup (or more) fat free feta (or reduced fat- I’ve recently decided fat free does it for me!)
- Big pinch fresh mint (about 1/4-1/2 cup depending on tastes)
- Big pinch or two of kosher salt and some fresh ground pepper to taste.
- Juice from 1/2-1 whole lemon (I like a whole.)
For the Tzatziki (1.5c/.7f/2.7p for 30 grams or 2 tbs)
- 1 cups non fat greek yogurt
- 3 garlic cloves (I use frozen dorot of course)
- 1/2 English cucumber, grated then squeezed in a paper towel to drain water (about 1/2 cup)
- 1 tablespoon chopped fresh mint or dill (I love mint but dill is more traditional so I’m including that option!)
- 2 tablespoons fresh lemon juice
- 1/2 tablespoon olive oil (more if you want it richer and don’t mind the fat)
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly-ground black pepper
- 3-4 tbs fat free milk or enough to thin to desired consistency
Make your Shredded Greek Instant Pot Pork (directions for slow cooker in notes)
- Turn instant pot to Saute.
- Rinse tenderloins and pat dry. Trim fat on the first.
- Chop into chunks about 3-4 inches long. Sprinkle all over with season salt.
- Spray instant pot with cooking spray and let it get hot for a minute. Add half the chunks of pork and sear on each side for about 2 minutes, trying to get some color. (While they’re searing I trim fat on the other tenderloin.) Remove, spray again, and let it get hot for a minute before you repeat with the second batch. Remove and set aside.
- Add finely chopped onion and bell pepper to the pot and saute for a minute – sprinkle with a little salt to bring out the moisture. Turn the pot off. (*The last time I made this I just threw the veggies in with the meat without sautéing them and it was just fine! The bell peppers kept a little more color, good for me but bad for some people’s kids? You choose.)
- Add back in the pork, the pepperoncini juice, garlic, lemon juice, oregano, lemon pepper, kosher salt, and pepper.
- Turn your pot to manual, then up to 50 minutes. Close the lid and seal the vent! (Mine doesn’t ask me low or high pressure if I choose manual first. If yours does, I’d choose high.)
- Allow to naturally release. Then open and shred, tossing in juices. Add a fresh squeeze of lemon juice and big pinch of parsley (optional and mostly to make it pretty!)
- Just like my favorite carnitas recipe, I strongly suggest you fry up the cooked meat in a skillet with some cooking spray over high heat before serving. It’s one more step but it only takes a few minutes! It reduces the moisture and TOTALLY magnifies the flavor and makes it all yummy and a little crispy. It also keeps your pitas from getting soggy. I always keep some of the juices in the pyrex I’ll store my leftovers in so I can bring it back to life if we don’t eat it all and it seems too dry later.
Make the salsa
- Chop all your veggies nice and small, toss with feta, mint, lemon juice, olive oil, and s&p. (This will keep pretty well in the fridge for at least a few days. Using cherry tomatoes doesn’t keep as well.. they get too squishy.)
Make the Tzatziki
- Combine greek yogurt, grated cucumber, garlic, fresh herbs, lemon juice, olive oil, and s&p. Add milk till desired consistency. Try and make this ahead of time so it can sit and marry for about 30 minutes.
For the Joseph’s Pitas
- Heat pitas in a pan (I like to spray both sides of the Joseph’s with cooking spray and sprinkle with kosher salt.)
- Top each with about 1 tbs of hummus, 50 g pork, 75 grams of greek salsa, butter lettuce, and 1 tbs tzatziki,
- *I buy my pork tenderloin from Costco, it’s only 2.5 fat/4 oz and is sold in a double pack with two long, thin tenderloins in each pack. I cook one pack per recipe. After trimming mine came to 970 g or 2.13 lb
- *For garlic, I always use frozen dorot cubes. They make everything so easy and clean! And I feel like they sacrifice no flavor. I prefer them by far to jarred garlic and get them at Trader Joes or normal grocers.
- Additional topping ideas: sundried tomatoes, more feta, mint, parsely, dill, roasted red peppers. Ranch if you’re not into tzatziki.
- *The macros below are for TWO made on Joseph’s pitas as described in the instructions.
- If you use the papa pita, I’d recommend doubling all of the filling.The macros for one on the Papa Pita would be: 57c/8.4f/37p 450 cal.
*IF USING A SLOW COOKER: Sear your seasoned chunks of meat on all sides, in a pan on stove top with cooking spray, over high heat. Transfer to the slow cooker and add in everything else that would have gone in the instant pot. Cook on low for 6-8 hours. Shred and toss in juices. Then crispy up in a pan just like I’ve described above. *optional.
- Serving Size: 2 with Joseph's Pitas
- Calories: 373
- Fat: 10.4
- Saturated Fat: 1.1
- Carbohydrates: 37.6
- Protein: 41.6