Dinner · Part 3 of 3: Tips & recipe card

Slow-Cooker Greek Lemon Oregano Pork Souvlaki Bowl Tips, FAQ & printable recipe

Name: Slow-Cooker Greek Lemon Oregano Pork Souvlaki Bowl
Prep time: 15 min
Cook time: 7 h
Total time: 7 h 15 min
Cuisine: Greek
Ingredients: 3 1/2 lb pork shoulder, cut into 1-inch cubes; 3 lemons, juiced and zested; 1/3 cup extra-virgin olive oil; 8 cloves garlic, minced; 2 tbsp dried Greek oregano; 1/2 cup chicken broth; Warm pita bread, for serving; Cooked rice, for serving; Tzatziki sauce, for serving; Diced cucumber, for serving; Diced tomatoes, for serving; Crumbled feta cheese, for serving

By Clara Weller · Oct 16, 2026

A close-up of a blue ceramic slow cooker filled with shredded Greek-style pork shoulder and lemon juices.

Prep: 15 min
Cook: 7 h
Total: 7 h 15 min
Serves: 6

Tips for success

For the most tender results, choose a pork shoulder with good marbling. If you have time, sear the pork cubes in a hot skillet before adding them to the slow cooker; this adds a deeper, caramelized flavor.

You can also add a cinnamon stick or a bay leaf to the pot for an extra layer of warmth. Remember to taste the sauce before serving and adjust the salt if needed.

To make the dish ahead, cook the pork, shred it, and store it in its juices. The flavors will only improve overnight. When reheating, add a splash of broth or water to keep the meat moist.

The toppings can be prepped a day in advance and stored in separate containers. Assemble the bowls just before serving to keep everything fresh and vibrant.

Variations

Spicy Greek Pork: Add 1-2 teaspoons of crushed red pepper flakes or a minced fresh chili to the seasoning mixture for a spicy kick. Serve with extra tzatziki to cool things down.
Herb-Rubbed Pork: Replace the dried oregano with 1 tablespoon each of dried thyme, rosemary, and marjoram. This adds a more complex herbal flavor that pairs well with the lemon and garlic.
Citrus and Honey Glaze: Stir in 2 tablespoons of honey and 1 tablespoon of Dijon mustard with the other ingredients. This adds a subtle sweetness and tang that caramelizes nicely during cooking.
Slow-Cooker Greek Chicken: Substitute boneless, skinless chicken thighs for the pork shoulder and reduce the cooking time to 4-5 hours on LOW. The chicken will be equally tender and flavorful.

Storage and make-ahead

Fridge: Store leftover pork in an airtight container in the refrigerator for up to 4 days. Keep the toppings separate and assemble fresh when serving.
Freezer: Freeze the shredded pork in a freezer-safe container with its juices for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Reheat the pork in a skillet over medium heat with a splash of broth or water, stirring occasionally, until hot and bubbly.

Store leftover shredded pork in an airtight container with its juices in the refrigerator for up to 4 days. The pork can also be frozen for up to 3 months. When reheating, add a little chicken broth or water to restore moisture and heat gently on the stovetop or in the microwave until warmed through.

This recipe is ideal for meal prep. Cook the pork up to 3 days in advance and keep it refrigerated. The flavors will continue to develop, making it even more delicious. For longer storage, freeze the pork in portion-sized containers. When ready to serve, thaw overnight in the refrigerator and reheat gently.

Serving ideas

Serve the pork souvlaki in warm pita bread with a generous dollop of tzatziki, and let everyone add their own cucumber, tomato, and feta.

The cool, creamy sauce balances the rich, savory pork, while the fresh vegetables add crunch and brightness. This is a hands-on meal that invites customization, perfect for family dinners or casual gatherings.

For a rice bowl version, spoon the pork over a bed of fluffy rice and top with the same accompaniments. Add a squeeze of fresh lemon over the top for an extra burst of citrus.

You can also serve the pork as a main course with a side of Greek salad or roasted potatoes. The possibilities are endless, and each version is satisfying and full of Mediterranean flavor.

Frequently asked questions

Can this recipe be made with chicken instead of pork?

Yes, boneless, skinless chicken thighs work well. They have enough fat to stay moist during the long cooking time. Reduce the cooking time to 4-5 hours on LOW, until the chicken is fork-tender and reaches an internal temperature of 165°F (74°C). Shred and serve the same way.

Why is pork shoulder recommended over other cuts?

Pork shoulder has a high amount of connective tissue and fat, which breaks down during slow cooking, resulting in tender, juicy meat. Leaner cuts like pork loin can dry out and become tough. For the best texture, always choose pork shoulder or pork butt.

Can this dish be cooked on HIGH instead of LOW?

Yes, you can cook on HIGH for about 4-5 hours instead of 7 hours on LOW. However, the longer, slower cooking time on LOW yields a more tender and flavorful result. If using HIGH, check for doneness earlier, as cooking times can vary.

How should leftovers be reheated without drying out?

Reheat the pork gently with a splash of chicken broth or water. Use a skillet over medium heat, stirring occasionally, until hot and bubbly. Alternatively, microwave in 30-second intervals, stirring between each. Avoid overheating, which can make the meat dry.

Can this recipe be doubled for a crowd?

Absolutely. Use a larger slow cooker (at least 8-quart) and double all the ingredients. The cooking time remains the same, but you may need to stir once halfway through to ensure even cooking. Adjust the seasoning to taste, and serve with extra toppings.

Recipe card

Slow-Cooker Greek Lemon Oregano Pork Souvlaki Bowl

Prep 15 minCook 7 hTotal 7 h 15 minServes 6

Ingredients

3 1/2 lb pork shoulder, cut into 1-inch cubes
3 lemons, juiced and zested
1/3 cup extra-virgin olive oil
8 cloves garlic, minced
2 tbsp dried Greek oregano
1/2 cup chicken broth
Warm pita bread, for serving
Cooked rice, for serving
Tzatziki sauce, for serving
Diced cucumber, for serving
Diced tomatoes, for serving
Crumbled feta cheese, for serving

Instructions

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.
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.
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.
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.
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.

Contains: gluten, milk

Estimated nutrition per serving

Calories: 480
Protein: 32 g
Carbohydrates: 12 g
Fat: 33 g

Automatic estimate from the ingredient list, not laboratory-verified.

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.