In the pink tonight with these delish pulled pork and beetroot tzatziki pittas!
Craving sunny flavours on a dire autumn-like summers day, so thought I’d experiment pulled pork with one of my fave summer flavours; Greek lemon and herb.
This is a hands-off dish using the slow cooker. Prepped in 5 mins, then left to cook allday on low, meant all I had to do when I got in was to make the quick tzatziki and picked onions.
I’d love to make homemade pitta to go with this, but as it’s totally unfeasible on a mid-week night, I picked up some Morrisons stone-baked round pittas, and they were really good! Although I did struggle to eat all of it!
Hope you enjoy this as much as we did (it made plenty of leftovers for lunch today!) x
Serves 4-6, 10 smartpoints for the pork, pitta and sides.
For the pulled pork
800g – 1kg pork tenderloin
Juice of 1 lemon, zest of half
1 tbsp honey
1 tsp dried mint
1 tsp dried oregano
4 sprigs rosemary, bashed
5g or bunch thyme sprigs
3 garlic cloves, peeled and crushed
2 whole garlic cloves
50 ml water
for the beetroot tzatziki
75g picked beetroot
200g zero fat natural yogurt
1 garlic clove, crushed
1 tbsp mint sauce or fresh chopped mint
squeeze lemon juice
Handful parsley, chopped
Handful of dill, chopped
10cm piece of cucumber, roughly chopped
For the Pickled onions
1 red onion, peeled and sliced
2 tbsp red wine vinegar
4 -6 pittas
cherry tomatoes, cut into quarters
For the pork put all ingredients into a slow cooker and mix well. Cook on low for 6-8 hrs. Remove and shred. Spooning over a little of those delicious juices. Keep warm until ready to serve.
For the beetroot tzatziki, add all ingredients to a mini processer and blitz till roughly combined. Alternatively chop everything finely and mix well.
For the pickled onions, add the onions to a small bowl and drizzle over the red wine vinegar and mix well. Leave at least for 10 mins before serving.
Serve the pittas warmed in the oven and topped with lettuce, tomatoes, pork, tzatziki and pickled onions.