How to Make Award-winning Grilled Pork Pitas w/Cucumber Mint Sauce
Hello everybody, hope you are having an incredible day today. Today, I'm gonna show you how to prepare a distinctive dish, Recipe of Speedy Grilled Pork Pitas w/Cucumber Mint Sauce. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Grilled Pork Pitas w/Cucumber Mint Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Grilled Pork Pitas w/Cucumber Mint Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Grilled Pork Pitas w/Cucumber Mint Sauce is 20 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we have to prepare a few components. You can cook Grilled Pork Pitas w/Cucumber Mint Sauce using 19 ingredients and 9 steps. Here is how you cook that.
Don't be afraid of the time of preparation. It's VERY easy and the slow cooking pays off.
Ingredients and spices that need to be Take to make Grilled Pork Pitas w/Cucumber Mint Sauce:
- Pork Roast
- 3 1/2 Bone-In Pork Loin Roast
- 1/3 cup Salt
- 2 tbsp Ground Black Pepper
- 3 tbsp Fresh Greek Oregano Leaves
- 2 1/2 tbsp Salted Butter
- 1/4 cup Riesling (or other similiar medium-dry wine)
- Cucumber Mint Sauce
- 8 oz Greek Cream Cheese (or regular, if you can't find Greek)
- 1 cup Grated/Shredded Cucumber
- 3 tbsp Fresh Mint Leaves
- 1 tsp Lemon Juice
- 1/2 tsp Salt
- 1 pinch Ground Black Pepper
- Pita
- 20 Pitas
- 5 Romaine Leaves
- 5 Roma Tomatoes
- 1/2 Vidalia Onion
Instructions to make Grilled Pork Pitas w/Cucumber Mint Sauce
- Place roast in a large mixing bowl. Pour salt and pepper over all sides and coat thoroughly. Cover container and leave in refrigerator for 24-48 hours.
- Preheat grill to high.
- Place roast on grill, close lid, and grill 5 minutes on both sides or until black grill marks have formed.
- Remove roast from the grill and add to slow cooker. Pour Riesling over the top of the roast. Sprinkle with oregano leaves and spoon dollops of butter on top, as well. Set on low and cook for 6 hours.
- Meanwhile, add Greek cream cheese to a small mixing bowl. Use a mandolin or grater to grate/shred 1 cup of cucumber. DO NOT squeeze moisture from cucumber; the moisture will loosen up the cream cheese to make it more of a dressing.
- Chiffonade mint leaves into very thin strips. Add mint and the remainder of sauce ingredients and mix thoroughly.
- Remove pork from slow cooker and remove bone(s) from roast. Chop/shred into bite size pieces. Season additionally with salt if needed.
- Chop romaine lettuce and dice Roma tomatoes into 1/4-inch pieces. Slice vidalia onion into as thin of slices as you can manage.
- For each serving, take a pita and cut in half. If you have pitas that are airy inside and form pockets, place desired amount of lettuce in the bottom, followed by shredded pork. Then drizzle cucumber mint sauce over top and garnish with tomatoes/onion. If your pitas don't have pockets, simply put ingredients in the middle like a taco.
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