Delicious Grilled Pork Pitas w/Cucumber Mint Sauce Recipe

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Grilled Pork Pitas w/Cucumber Mint Sauce -

If chicken and beef are your stand-by meats, you've been missing out; the other white meat is just as flavorful and easy to transform into myriad meals that look like they took a lot more time and effort than they actually did. Our favorite pork recipes—from caramelized chops and slow-braised pork shoulder to spicy enchiladas—are guaranteed to put pork in your weeknight dinner rotation.

Tender pieces of pork braised in a flavorful sauce with a touch of heat. Made with just a small list of simple ingredients, this is a great way to switch up your weekly rotation with a fabulously easy takeout-fakeout dinner. Here is Simple Grilled Pork Pitas w/Cucumber Mint Sauce Recipes.

Grilled Pork Pitas w/Cucumber Mint Sauce You can have Grilled Pork Pitas w/Cucumber Mint Sauce using 19 ingredients and 9 steps.

Grilled Pork Pitas w/Cucumber Mint Sauce Ingredients

  1. You need of Pork Roast.
  2. Prepare 3 1/2 of Bone-In Pork Loin Roast.
  3. Prepare 1/3 cup of Salt.
  4. Prepare 2 tbsp of Ground Black Pepper.
  5. Prepare 3 tbsp of Fresh Greek Oregano Leaves.
  6. You need 2 1/2 tbsp of Salted Butter.
  7. Prepare 1/4 cup of Riesling (or other similiar medium-dry wine).
  8. Prepare of Cucumber Mint Sauce.
  9. You need 8 oz of Greek Cream Cheese (or regular, if you can't find Greek).
  10. Prepare 1 cup of Grated/Shredded Cucumber.
  11. You need 3 tbsp of Fresh Mint Leaves.
  12. Prepare 1 tsp of Lemon Juice.
  13. Prepare 1/2 tsp of Salt.
  14. Prepare 1 pinch of Ground Black Pepper.
  15. Prepare of Pita.
  16. Prepare 20 of Pitas.
  17. Prepare 5 of Romaine Leaves.
  18. Prepare 5 of Roma Tomatoes.
  19. You need 1/2 of Vidalia Onion.

Grilled Pork Pitas w/Cucumber Mint Sauce instructions

  1. 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..
  2. Preheat grill to high..
  3. Place roast on grill, close lid, and grill 5 minutes on both sides or until black grill marks have formed..
  4. 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..
  5. 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..
  6. Chiffonade mint leaves into very thin strips. Add mint and the remainder of sauce ingredients and mix thoroughly..
  7. Remove pork from slow cooker and remove bone(s) from roast. Chop/shred into bite size pieces. Season additionally with salt if needed..
  8. Chop romaine lettuce and dice Roma tomatoes into 1/4-inch pieces. Slice vidalia onion into as thin of slices as you can manage..
  9. 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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