Greek Pitas with Instant Pot Pork and Cucumber Feta Salsa

Greek Pitas with Shredded 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!


For the Pitas

For the Shredded Greek Instant Pot Pork (4.5c/2.2f/20.8p for 100 grams)

For the Greek Salsa (8.3c/1.4f/4.1p for 150 g of salsa)

For the Tzatziki (1.5c/.7f/2.7p for 30 grams or 2 tbs)


Make your Shredded Greek Instant Pot Pork (directions for slow cooker in notes)

  1. Turn instant pot to Saute.
  2. Rinse tenderloins and pat dry. Trim fat on the first.
  3. Chop into chunks about 3-4 inches long.  Sprinkle all over with season salt.
  4. 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.
  5. 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.)
  6. Add back in the pork, the pepperoncini juice, garlic, lemon juice, oregano, lemon pepper, kosher salt, and pepper.
  7. 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.)
  8. 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!)
  9. 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

  1. 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

  1. 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

  1. Heat pitas in a pan (I like to spray both sides of the Joseph’s with cooking spray and sprinkle with kosher salt.)
  2. Top each with about 1 tbs of hummus, 50 g pork, 75 grams of greek salsa, butter lettuce, and 1 tbs tzatziki,
  3. ENJOY!


*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.