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Instant Pot Greek Pork

Tender Greek Pork {Instant Pot or Slow Cooker}

Yield: 8 Servings
Prep Time: 35 minutes
Cook Time: 55 minutes
Total Time: 1 hour 30 minutes

Ingredients

  • 3-4 pounds pork roast cut into 2-3 inch chunks (see note)
  • ¼ cup chicken broth
  • ¼ cup fresh lemon juice
  • 2 teaspoons dried oregano
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder, or 2-3 cloves garlic, finely minced
  • 1 teaspoon coarse, kosher salt
  • ½ teaspoon black pepper, I use coarsely ground
  • Optional, for serving: flatbread or pitas, tzatziki sauce, lettuce, tomatoes, rice, fresh lemon wedges, etc.

Instructions 

  • Instant Pot: place the pork in the insert of the Instant Pot. In a small bowl or liquid measuring cup, whisk together the remaining ingredients. Pour the mixture over the pork, turning the pork pieces a few times to coat in the mixture.
  • Secure and lock the lid; cook on high pressure for 50 minutes (select Manual and dial up or down to 50; the IP will start on it's own and beep when the cooking time is finished). Let the pressure naturally release for 10 minutes before manually releasing the rest of the pressure. Shred the pork with two forks and keep warm in the Instant Pot until ready to serve.
  • Slow Cooker: place the pork in the insert of a 5- or 6-quart slow cooker. In a small bowl or liquid measuring cup, whisk together the remaining ingredients, increasing the chicken broth to 1 cup. Pour the mixture over the pork, turning the pork pieces a few times to coat in the mixture.
  • Cover the slow cooker and cook on low for 8-9 hours (or high for 4-5 hours). Shred the pork with two forks and keep warm in the slow cooker until ready to serve.
  • Serve the tender pork with flatbread/pitas and tzatziki, lettuce, and tomatoes OR serve it over rice or on a salad.

Notes

Nutrition Facts: the nutrition facts for this recipe were calculated based on the pork (but do not include the optional toppings as those are added based on personal preference). 
Pork: I've only ever made this pork with a pork loin/sirloin roast (I usually snag the 4-packs at Costco). A pork shoulder roast should work well, too (trim excess fat). My hunch is that pork tenderloin may be too lean.