Slow-cooked pork is paired with crunchy salad and homemade tzatziki in this Greek-inspired crowd-pleaser
- Serves: 6 persons
- 1tsp cumin
- 1tsp coriander
- 1tsp oregano
- 5 ½tsp smoked paprika
- ½tsp garlic powder
- 1kg pork shoulder joint, fat and rind removed
- 2tbsp olive oil
- 800ml vegetable stock
- ½cucumber, halved lengthways and deseeded
- 200g greek yogurt
- 1small garlic clove, crushed
- 2tbsp fresh mint, leaves only, finely chopped
- 1small red onion, thinly sliced
- 6greek-style wraps
- 2Little Gem lettuces, shredded
- 2large tomatoes, sliced
Step 1Combine the dried herbs and spices along with a big pinch of salt and rub all over the pork. Heat the oil in a large casserole pan and brown the pork all over on a medium heat for 4-5 mins. Remove the pork using tongs, then pour out any remaining fat into a bowl for later. Place the pork back in the pan and pour in the vegetable stock. Bring to the boil then cover and simmer on a low heat for 2½ hrs, until the pork is tender and can be shredded easily.
Step 2Meanwhile, make the tzatziki. Grate the cucumber into a bowl and sprinkle with salt. Use clean hands to squeeze out all the moisture, before combining with the rest of the ingredients. Season to taste and set aside.
Step 3Put the red onion in a small bowl and cover with water. Once the meat is cooked, remove from the pan (discarding the liquid) and shred with two forks. Heat 1 tbsp of the reserved fat in the casserole over a medium heat and fry the shredded pork for 3-4 mins until crispy. You may want to do this in batches.
Step 4To serve, toast the wraps briefly over a naked flame then spread with the tzatziki. Drain the red onion and sprinkle over before adding the lettuce and tomato. Top with the crispy fried pork before rolling up securely.