Recipe

Slow-cooker chilli and fennel pork gyros

Feed the family with this succulent and comforting slow-cooked chilli and fennel pork gyros - a deliciously warming meal for a cold Winter's night.

Jun 30, 2015 2:00pm
  • 30 mins preparation
  • 7 hrs cooking
  • Serves 6
    • Print
    Print

Ingredients

Slow-cooker chilli and fennel pork gyros
  • 1 kilogram piece pork shoulder on the bone, rind on
  • 1 medium lemon (140g)
  • 1 1/2 tablespoon fennel seeds
  • 2 tablespoon dried chilli flakes
  • 1 tablespoon sea salt
  • 1/2 teaspoon cracked black pepper
  • 3 clove garlic, chopped coarsely
  • 1.2 cup (80ml) olive oil
  • 1 large brown onion (200g), chopped coarsely
  • 1/2 cup (125ml) chicken stock
  • 6 greek pitta breads (480g), lightly toasted
  • 1/2 quantity greek salad
  • 1 cup (140g) tzatziki
  • fresh flat-leaf parsley leaves, to serve

Method

Slow-cooker chilli and fennel pork gyros
  • 1
    Using a sharp knife, score the pork rind in a criss-cross pattern.
  • 2
    Coarsely grate rind from lemon, then chop the lemon coarsely.
  • 3
    Coarsely grate rind from lemon, then chop the lemon coarsely.
  • 4
    Add chilli, salt, pepper, garlic, lemon rind and 2 tablespoons of the oil; pound until ground finely.
  • 5
    Heat remaining oil in same pan; cook pork, skin-side down, until browned and crisp. Turn pork; cook until browned all over. Spread fennel mixture all over pork.
  • 6
    Place onion, stock and chopped lemon in 4.5-litre (18-cup) slow cooker; top with pork, skin-side up. Cook, covered, on low, for 7 hours. Remove pork from cooker; stand, covered, for 10 minutes before shredding into pieces.
  • 7
    Top bread with pork and greek salad; drizzle with tzatziki and sprinkle with parsley. Fold bread to enclose filling; serve immediately.

The Latest from Food To Love