Name: Slow-cooker chilli and fennel pork gyros
Prep time: 30 min
Cook time: 420 min
Total time: 450 min
Yield: 6
Ingredients: 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

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.

Skip to Recipe

Serves 6

Prep

30M

Cook

Total

7H 30M

Ingredients

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

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.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe for your chance to WIN $50,000