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Slow Cooked Pork Gyros With Chips
Prep Time
20
minutes
mins
Cook Time
8
hours
hrs
Servings:
4
STUFF YOU NEED
For the pork
1
kg (2 lbs.)
pork loin/roast/ tenderloins
2
garlic cloves crushed
1⁄2
cup
water or stock
1/4
cup
red wine or water
2
tsp.
apple cider vinegar
1
tsp.
oregano
1
tsp.
thyme
1
tsp.
cumin
1
tsp.
paprika
salt and pepper
For the chips
750
g (1 1⁄2 lbs.)
sweet potato peeled and chopped
coconut or olive oil
salt and pepper
2
baby cos lettuce
Serve with
2
tomatoes diced
1
red onion diced
1
cucumber diced
1/2
cup
natural or coconut yoghurt
NOW WHAT
In a slow cooker add the pork, garlic, water, wine, apple cider vinegar, herbs, spices and a little salt and pepper.
Pop the lid on the slow cooker and cook on low for 8 hours or high for about 4 hours.
Once cooked, use 2 forks to shred the meat. Stir really well and allow to cook for an extra 10 minutes.
About 40 minutes before your pork is ready, get onto the sweet potato chips!
Preheat oven to 180°C (350°F) and line 2 baking trays with baking paper.
In a large bowl coat the chopped sweet potato in coconut oil and salt and pepper.
Lay sweet potato onto prepared baking trays, be careful not to overlap too much.
Place into oven for 20 minutes. Check, turn and cook for a further 15 minutes.
While the chips cook, prepare the other salad stuff.
Serve pork inside lettuce leaves, top with tomato, onion, cucumber and a dollop of natural yoghurt and a side of chippies!
MERRYMAKER TIP
If you have some fresh dill growing in your garden, it’s the perfect addition!