Slow-Cooker Greek Lemon Oregano Pork Souvlaki Bowl Step-by-step instructions

Before you start

Before starting, cut the pork shoulder into 1-inch cubes, removing any large pieces of fat if desired. Juice and zest the lemons, mince the garlic, and measure out the olive oil, oregano, and chicken broth.

Having everything prepped and measured makes the assembly quick and easy. The slow cooker should be clean and ready to use. No need to brown the meat first; the slow cooker does all the work.

Instructions

Prep and Season

1. 1Season the Pork
   Place the cubed pork shoulder in the slow cooker. Add the lemon juice, lemon zest, extra-virgin olive oil, minced garlic, dried Greek oregano, and chicken broth. Toss everything together with a spoon or your hands until the pork is evenly coated with the seasoning.
   Look for The pork should be glossy with oil and flecked with oregano and garlic.
   Tip For the best flavor, massage the seasoning into the meat for a minute so every cube is well coated.
2. 2Layer in the Slow Cooker
   Spread the seasoned pork into an even layer in the slow cooker. Make sure the cubes are mostly submerged in the liquid. Cover with the lid and set the slow cooker to LOW.
   Look for The liquid should be bubbling gently around the edges of the pork.
   Tip Do not add extra liquid; the pork will release its own juices as it cooks.

At the end of this phase, the pork should be evenly coated with the lemon, garlic, and oregano mixture. The slow cooker will look colorful and aromatic, with the liquid pooling at the bottom. This is the foundation of the dish, so make sure every cube is well seasoned before covering.

Slow-Cook and Shred

3. 3Slow-Cook the Pork
   Cook on LOW for 7 hours, without lifting the lid, until the pork is fork-tender and easily shreds. The meat should be infused with the lemon, garlic, and oregano flavors. Let it rest for 3 minutes before slicing.
   Look for The pork should be so tender that a fork slides in with no resistance.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resist the urge to peek; every time the lid is lifted, heat escapes and adds cooking time.
4. 4Shred the Pork
   Once the pork is fork-tender, remove it from the slow cooker and place it on a cutting board. Using two forks, shred the pork into bite-sized pieces. Return the shredded pork to the slow cooker and stir it into the juices. Let it rest for at least 3 minutes before serving.
   Look for The shreds should be moist and glistening, with some crispy edges if desired.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip For a few crispy bits, spread the shredded pork on a baking sheet and broil for 2-3 minutes, then toss with the pan juices.

After 7 hours, the kitchen will smell intensely of garlic, oregano, and citrus. The pork should be deeply browned and swimming in a savory, golden liquid.

When you press it with a fork, it should fall apart easily. Shredding should be effortless, and the meat should look moist and glistening.

Serve and Top

5. 5Assemble the Bowls
   Warm the pita bread or prepare the rice. Fill each bowl or wrap with the shredded pork. Top with a generous spoonful of tzatziki sauce, diced cucumber, diced tomatoes, and crumbled feta cheese.
   Look for Each bowl should be colorful with the white tzatziki, green cucumber, red tomatoes, and white feta.
   Tip Serve immediately while the pork is warm and the toppings are cool and refreshing.

The final bowls should be vibrant and colorful, with the warm pork topped by cool, creamy tzatziki, crisp cucumber, juicy tomatoes, and salty feta. The contrast of temperatures and textures is the hallmark of this dish. Serve immediately while the pork is still warm.

Common mistakes

One common mistake is lifting the lid to check on the pork. Every time the lid is removed, heat escapes, adding 20-30 minutes to the cooking time. Trust the process and keep the lid on.

Another mistake is using a lean cut of pork and overcooking it, resulting in dry, stringy meat. Stick with pork shoulder for the best results. Finally, do not skip the lemon zest; it adds a fragrant, citrusy note that is essential to the dish.

How to tell it’s done

The pork is done when it is fork-tender and easily shreds. Insert a fork into a cube; it should slide in with no resistance, and the meat should separate into moist strands.

The internal temperature should reach at least 145°F (63°C), but because of the long cooking time, it will likely be higher. Let the shredded pork rest in the juices for at least 3 minutes before serving to allow the flavors to meld.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest