Pork shoulder #2 - Greek pulled pork pitas

In my last post I mentioned that we cut it in half and smoked the bone-in portion. With the other half, we love to use a recipe from the sweet and lovely Rachel and Polly at Thriving Home. These ladies are amazing and I want to be like them when I grow up. ;) I had the privilege of being on the recipe test team for their latest cookbook, From Freezer to Cooker, which released in January 2020.

The cook book offers delicious recipes in numerous categories and with each one teaches how you can cook it from fresh, freeze it for later, and cook from frozen. Cooking instructions include both slow cooker and Instant Pot, so however you roll, you can figure out how to put their recipes on your table.

As soon as this recipe came across my email, I ran to the store to get all the ingredients. We have been making this at least once a month ever since. Now, I did promise them that I wouldn't share those recipes as part of the testing team, but since then their cook book has been released, so now you can get a copy for yourself! If you want to make these as quickly as I did, grab the Kindle version and you'll be cooking by tonight.

Not only do we double up on the pork ingredient from the last post, but the cabbage is another carryover, so your grocery list doesn't have to grow too much and you know you'll use up what you buy. I hate wasting food!

I used the recipe instructions for cooking from fresh in a slow cooker. With all the delicious spices in the homemade rub and the red onions added, this meat turns out juicy and full of flavor.

And when it's all done and wrapped up with fresh cherry tomatoes, diced cucumbers, cabbage, feta and homemade tzatziki sauce, you just can't go wrong! I'm excited for a couple months from now when I can just go out to the backyard to get the tomatoes, cucumbers, cabbage and fresh mint without even running to the store!

Comments

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