Greek Tacos made with tender chunks of seasoned pork braised in lemon juice served on warm pita bread with lettuce, tomatoes, and Tzatziki sauce.
One of my family’s favorite meals is Greek Souvlaki. I decided it would be fun to make a pressure cooker version for the months ahead when I don’t feel like going outside in the cold and grilling.
Since the pork is more tender cooked in the pressure cooker than on the grill, you can’t serve it on a skewer, so I decided to serve it in a warm pita taco style.
Instead of salsa, on a Greek taco, of course, you want Tzatziki sauce. It’s a refreshing cucumber yogurt sauce. I adapted my Tzatziki sauce recipe from 365 days of Slow Cooking.
Don’t substitute a lean cut of pork in this recipe. Use a pork shoulder or pork butt. When pressure cooking pork, the fat mostly melts away leaving the pork flavorful, tender and juicy.
If you’re a fan of Greek food, you’re going to love this recipe.=
- 4 pounds boneless picnic pork shoulder, trimmed and cut into 1-inch cubes
- 1/2 teaspoons salt
- 1/4 teaspoon pepper
- 1 teaspoon marjoram
- 2 tablespoon olive oil
- 1/2 cup fresh squeezed lemon juice
- 1/4 cup water
- 1 small cucumber, peeled, seeded and shredded
- 1/4 teaspoon salt
- 1 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 teaspoon dried dill weed
- 1 clove garlic, minced or pressed
- 1/8 teaspoon pepper
Mix the marjoram, salt and pepper with the olive oil and rub all over pork.
Add lemon juice and water to the cooking pot. Place the pork in the pressure cooking pot.
Select High Pressure and set the timer for 25 minutes. When beep sounds, turn off pressure cooker and let the pressure release naturally for 10 minutes. After 10 minutes, release any remaining pressure. When valve drops carefully remove lid.
Using a slotted spoon, to remove meat from juices.
Serve on a pita with diced tomatoes, shredded lettuce and tzatziki sauce.
In a fine mesh strainer toss the cucumber with the salt. Allow the cucumber to drain for 15 minutes over a bowl or the sink to remove excess water.
In a medium size bowl, combine the drained cucumber, Greek yogurt, lemon juice, dill weed, garlic and pepper.