Instant Pot Greek Pork {Slow Cooker Instructions}


This flavorful Instant Pot Greek pork is fall-apart tender (in just about an hour!) and so fantastic served in soft flatbread with tzatziki sauce (equally delicious over a salad or rice!). Bonus: slow cooker directions also included!

Instant Pot Greek Pork

One of the things you’ve been asking for (for months and months) is more Instant Pot recipes.

I can’t blame you.

With healthy, fast, EASY eating on everyone’s brains right now, the Instant Pot is a no-brainer (and don’t worry, if you don’t have an IP, I’ve got simple slow cooker directions for this recipe, too!).

Is anyone a newbie Instant Pot owner thanks to holiday gift-giving?

If so, this Instant Pot Greek pork recipe is a perfect starting place!

In fact, I think it might end up being just as popular, as the Instant Pot Smoky Honey Cilantro Chicken I posted a few months ago that has gotten more 5-star reviews than any other recipe from 2017.

Instant Pot Greek Pork


I love Greek-inspired food. You might say I’m obsessed.

But then I’d confess it’s just the opportunity to smother everything in sight with tzatziki sauce that causes the obsessiveness.

I love that stuff so much, and so do my kids.

Also, it’s important to note that my life was changed when I decided to fold feta cheese INTO the simple yogurt/cucumber mixture.

Ermagersh. So good.

It’s the only way I make tzatziki now, and I haven’t looked back.

I remember being super intimidated once upon a time by tzatziki. I think that’s mostly because it took me a lifetime to learn how to pronounce it without embarrassing myself.

But tzatziki is nothing to be scared about! It is so easy to whip up and is a perfect cool, creamy, fresh dip or sauce to eat with meat and veggies (or just by the spoonful).

Instant Pot Greek Pork

Back to this pork, though. This tender Instant Pot Greek pork is delicious served so many ways.

You can’t go wrong folding the flavorful, fall-apart meat in flatbread (storebought or homemade) and smothering with lettuce, tomatoes, and tzatziki (of course).

But I have a feeling you also won’t be sad if you serve the Greek pork over a salad or rice, either.

The simple flavors in the pork (lemon! oregano! garlic!) make it irresistible and so easy, you’ll be wanting to find ways to make and eat Greek pork every day of the week.

Ok, that might be overkill, but you know what I mean.

It’s delicious! And healthy. And crazy, crazy easy.

It almost makes me excited to get back into the swing of dinnertime (and bedtime) routines again since the kids finally went back to school today, and it’s life as normal, whether we like it or not.

Instant Pot Greek Pork

One Year Ago: Southwestern Chicken Barley Chili
Two Years Ago: Cheesy Black Bean Lasagna
Three Years Ago: Korean Beef and Rice {Or Quinoa}: Simple 20-Minute Meal
Four Years Ago: Skillet Butternut Squash, Sausage and Penne Pasta
Five Years Ago: Cheesy Ham and Broccoli Quinoa Bites

Yield: Serves 8-10

Tender Greek Pork {Instant Pot or Slow Cooker}

Ingredients:

  • 3-4 pounds pork roast (see note), cut into 2-3-inch chunks
  • 1/4 cup chicken broth
  • 1/4 cup fresh lemon juice
  • 2 teaspoons dried oregano
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder (or 2-3 cloves garlic, finely minced)
  • 1 teaspoon coarse, kosher salt
  • 1/2 teaspoon black pepper (I use coarsely ground)
  • Optional, for serving: flatbread or pitas, tzatziki sauce, lettuce, tomatoes, rice, fresh lemon wedges, etc.

Directions:

  1. Instant Pot: place the pork in the insert of the Instant Pot. In a small bowl or liquid measuring cup, whisk together the remaining ingredients. Pour the mixture over the pork, turning the pork pieces a few times to coat in the mixture.
  2. Secure and lock the lid; cook on high pressure for 50 minutes (select Manual and dial up or down to 50; the IP will start on it’s own and beep when the cooking time is finished). Let the pressure naturally release for 10 minutes before manually releasing the rest of the pressure. Shred the pork with two forks and keep warm in the Instant Pot until ready to serve.
  3. Slow Cooker: place the pork in the insert of a 5- or 6-quart slow cooker. In a small bowl or liquid measuring cup, whisk together the remaining ingredients, increasing the chicken broth to 1 cup. Pour the mixture over the pork, turning the pork pieces a few times to coat in the mixture.
  4. Cover the slow cooker and cook on low for 8-9 hours (or high for 4-5 hours). Shred the pork with two forks and keep warm in the slow cooker until ready to serve.
  5. Serve the tender pork with flatbread/pitas and tzatziki, lettuce, and tomatoes OR serve it over rice or on a salad.

Notes:

I’ve only ever made this pork with a pork loin/sirloin roast (I usually snag the 4-packs at Costco). A pork shoulder roast should work well, too (trim excess fat). My hunch is that pork tenderloin may be too lean. 

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