Slow Cooked Greek Pork Recipes

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GREEK PORK CHOPS



Greek Pork Chops image

My in-laws taught me a lot about cooking, so any time I come across a great new recipe, I enjoy making it for them. These bright, lemony chops quickly became a favorite. -Geri Lipczynski, Oak Lawn, Illinois

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

2 tablespoons olive oil
4 teaspoons lemon juice
1 tablespoon Worcestershire sauce
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon pepper
1/2 teaspoon ground mustard
4 boneless pork loin chops (3/4 inch thick and 4 ounces each)

Steps:

  • In a large bowl, mix first 9 ingredients. Add pork chops and turn to coat. Cover; refrigerate 8 hours or overnight., Drain pork, discarding marinade. Grill chops, covered, over medium heat or broil 4 in. from heat until a thermometer reads 145°, 4-5 minutes per side. Let stand 5 minutes before serving.Freeze option: Freeze chops with marinade in a freezer container. To use, thaw in refrigerator overnight. Drain pork, discarding marinade. Grill as directed.

Nutrition Facts : Calories 193 calories, Fat 10g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 349mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges

GREEK PULLED PORK



Greek Pulled Pork image

A co-worker shared this recipe with me. This is another one of my favorite slow cooker comfort foods. I don't know how I survived without this recipe in my life. I am glad I don't have to, and neither do you! I like to serve this on a hoagie or roll with chips and dip. Cook on High for 4 hours or on Low for 8.

Provided by 6ela

Categories     World Cuisine Recipes     European     Greek

Time 4h10m

Yield 8

Number Of Ingredients 3

1 (2 pound) pork tenderloin, fat trimmed
2 tablespoons Greek seasoning (such as Cavender's®), or more to taste
1 (16 ounce) jar sliced pepperoncini peppers (such as Mezzetta®)

Steps:

  • Place pork tenderloin into a slow cooker, sprinkle meat generously with Greek seasoning, and pour the jar of peperoncini peppers with their juice over the pork. Cook 4 hours on High.
  • Shred the pork using 2 forks and allow to cook 10 to 15 more minutes.

Nutrition Facts : Calories 145.9 calories, Carbohydrate 3.7 g, Cholesterol 63.2 mg, Fat 4.6 g, Fiber 0.9 g, Protein 21 g, SaturatedFat 1.6 g, Sodium 1135.1 mg

SLOW-COOKED GREEK LAMB



Slow-cooked Greek lamb image

Take your time making this easy one-pot lamb dish for an informal centrepiece meal. You can slow-cook it two days ahead and serve it with Greek meze dishes

Provided by John Torode

Categories     Main course

Time 6h15m

Number Of Ingredients 10

shoulder of lamb , about 2kg
1 garlic bulb , cloves separated but the skin left on
about 30g anchovies
2 tbsp olive oil
10 tomatoes , left whole
6 carrots , peeled but left whole
handful fresh sage
handful fresh rosemary
handful fresh thyme
tzatziki , chickpea salad and flatbreads, to serve

Steps:

  • Heat oven to 160C/140C fan/gas 3 and sit a shelf as low as possible. Pierce the lamb all over with a small knife, then fill each slit with a garlic clove and half an anchovy fillet. Rub all over with the oil, then season.
  • Heat a flameproof casserole dish and sear the lamb all over until well browned. Take off the heat, remove the lamb from the dish and tip in the tomatoes, carrots, sage and rosemary. Sit the lamb on top and scatter over the thyme.
  • Cover the dish, slip it onto the bottom shelf of the oven and cook for 4-5 hrs until pull-apart tender. Carefully lift the lamb from the dish, discard the herbs and roughly squash the tomatoes into the juices. Sit the lamb back in the dish and serve in big shredded chunks with tzatziki, chickpea salad and flatbreads for mopping up the juices.

Nutrition Facts : Calories 657 calories, Fat 47 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 48 grams protein, Sodium 1.1 milligram of sodium

SLOW-COOKED GREEK PORK



Slow-Cooked Greek Pork image

This is a delicious recipe, full of wonderful Greek flavors like Feta cheese, pork and tomatoes and Kalamata olives! And, it can be ready in 10 hours, so you can have lots of time to do your shopping, run your errands, or do something with the family.Wonderful flavors! Just brown it off in a skillet, then into the crock pot it goes, and your house will smell of the rich flavors of Greece!

Provided by FLUFFSTER

Categories     Pork

Time 7h25m

Yield 10-12 serving(s)

Number Of Ingredients 10

4 lbs boneless pork loin roast
3 tablespoons olive oil
1 cup chicken broth
4 garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup chopped fresh tomato
1/2 cup chopped kalamata olive
1/2 cup feta cheese, crumbled

Steps:

  • Trim the excess fat from pork. Heat oil in a 10 or 11-inch skillet over medium-high heat. Cook pork 8 to 10 minutes, turning every two minutes until brown on all sides.
  • Place pork in a 12 to 6 quart slow cooker and put broth, garlic, oregano, salt pepper on top. Cover cooker and set to "low" heat setting for 7 to 9 hours or until pork is tender.
  • Remove pork from cooker and place on a serving platter. Spoon tomatoes, olives and feta on top of pork and serve immediately.

Nutrition Facts : Calories 372.6, Fat 21.6, SaturatedFat 4.7, Cholesterol 122.8, Sodium 526.4, Carbohydrate 1.8, Fiber 0.5, Sugar 0.6, Protein 40.5

6-HOUR SLOW-ROASTED PORK SHOULDER



6-hour slow-roasted pork shoulder image

This next-level Sunday roast is well worth the wait - just try to resist that perfect crackling.

Provided by Jamie Oliver

Categories     Pork Recipes     Pork     Father's day     Sunday lunch

Time 6h15m

Yield 4

Number Of Ingredients 7

2 kg higher-welfare pork shoulder, bone-in, skin on
2 red onions
2 carrots
2 sticks of celery
1 bulb of garlic
6-8 fresh bay leaves
600 ml organic vegetable stock

Steps:

  • Remove the pork from the fridge for 1 hour before you want to cook it, to let it come up to room temperature.
  • Preheat the oven to 220°C/425°F/gas 7.
  • Place the pork on a clean work surface, skin-side up. Get yourself a small sharp knife and make scores about 1cm apart through the skin into the fat, but not so deep that you cut into the meat. If the joint is tied, try not to cut through the string.
  • Rub sea salt right into all the scores you've just made, pulling the skin apart a little if you need to. Brush any excess salt off the surface then turn it over. Season the underside of the meat with a few pinches of salt and black pepper.
  • Place the pork, skin-side up, in a roasting tray and roast for 30 minutes, or until the skin has started to puff up and you can see it turning into crackling. At this point, turn the heat down to 170°C/325°F/gas 3, cover the pork snugly with a double layer of tin foil, pop back in the oven and roast for a further 4½ hours.
  • Meanwhile, halve the onions, carrots and celery, and break the garlic up into cloves (there's no need to peel them).
  • Remove the pork from the oven, take off the foil, and baste the meat with the fat in the bottom of the tray. Carefully transfer to a board, then skim all but 2 tablespoons of excess fat from the tray into a jar, and pop in the fridge for tasty cooking another day.
  • Add all the veg, garlic and bay leaves to the tray and stir them into the fat. Place the pork back on top of everything and place back in the oven without the foil to roast for 1 further hour, or until meltingly soft and tender.
  • Carefully move the meat to a serving dish, cover again with tin foil and leave to rest while you make the gravy. Spoon away any fat in the tray, then add the stock (or replace with water, if you prefer) and place the tray on the hob.
  • Bring to the boil and simmer for a few minutes, stirring constantly with a wooden spoon to scrape up all those lovely sticky tasty bits from the bottom of the tray.
  • When you've got a nice, dark gravy, pour it through a sieve into jug using your spoon to really push all the goodness of the veg through the sieve. Season to taste, if needed.
  • Serve the pork and crackling with the jug of gravy and all the trimmings - a dollop of apple sauce will finish this off perfectly.

Nutrition Facts : Calories 749 calories, Fat 49.1 g fat, SaturatedFat 16.8 g saturated fat, Protein 66.3 g protein, Carbohydrate 11 g carbohydrate, Sugar 7.5 g sugar, Sodium 1.2 g salt, Fiber 2.7 g fibre

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