Ingredients
1
large yellow onion, cut into wedges
3
lb boneless pork shoulder, trimmed of all visible fat
2
tablespoons fresh lemon juice
2
tablespoons chopped fresh or 2 teaspoons dried oregano leaves
3/4
teaspoon coarse ground black pepper
1/2
teaspoon salt
3
large cloves garlic, finely chopped (3 teaspoons)
1/2
teaspoon salt
1 1/2
cups plain nonfat Greek yogurt
1
English (hothouse) cucumber, peeled, seeded, diced (1 1/2 cups)
1
tablespoon lemon juice
1/2
teaspoon salt
6
whole wheat thin pocket flatbreads (7 inch), cut in half
2
cups baby spinach
6
plum (Roma) tomatoes, cut into 6 slices each
12
lemon wedges, if desired
Preparation
Spray 4- to 5-quart slow cooker with cooking spray. Place onion in bottom of slow cooker. Top with pork. In small bowl, mix lemon juice, oregano, pepper, 1/2 teaspoon salt and the garlic. Pour and spread lemon mixture over pork. Cover; cook on Low heat setting 8 to 10 hours or High heat setting 4 to 5 hours or until pork is very tender.
Meanwhile, in medium bowl, mix Tzatziki ingredients. Refrigerate until serving time.
Remove pork to cutting board; pull into bite-size pieces. Pour juices and onions into small bowl. Place pork back in slow cooker. Sprinkle with 1/2 teaspoon salt. Using slotted spoon; remove onions from juices, and place in slow cooker with pork; gently mix. Add juices back to pork 2 tablespoons at a time until desired moistness is reached. Discard remaining juices.
To serve, fill each pocket flatbread half with spinach leaves, 3 tomato slices, and about 1/2 cup pork mixture. Top with tzatziki and a squeeze of lemon juice.
