3-4poundspork roast cut into 2-3 inch chunks (see note)
¼cupchicken broth
¼cupfresh lemon juice
2teaspoonsdried oregano
1teaspoononion powder
1teaspoongarlic powder, or 2-3 cloves garlic, finely minced
1teaspooncoarse, kosher salt
½teaspoonblack pepper, I use coarsely ground
Optional, for serving: flatbread or pitas, tzatziki sauce, lettuce, tomatoes, rice, fresh lemon wedges, etc.
Instructions
Instant Pot: place the pork in the insert of the Instant Pot. In a small bowl or liquid measuring cup, whisk together the remaining ingredients. Pour the mixture over the pork, turning the pork pieces a few times to coat in the mixture.
Secure and lock the lid; cook on high pressure for 50 minutes (select Manual and dial up or down to 50; the IP will start on it's own and beep when the cooking time is finished). Let the pressure naturally release for 10 minutes before manually releasing the rest of the pressure. Shred the pork with two forks and keep warm in the Instant Pot until ready to serve.
Slow Cooker: place the pork in the insert of a 5- or 6-quart slow cooker. In a small bowl or liquid measuring cup, whisk together the remaining ingredients, increasing the chicken broth to 1 cup. Pour the mixture over the pork, turning the pork pieces a few times to coat in the mixture.
Cover the slow cooker and cook on low for 8-9 hours (or high for 4-5 hours). Shred the pork with two forks and keep warm in the slow cooker until ready to serve.
Serve the tender pork with flatbread/pitas and tzatziki, lettuce, and tomatoes OR serve it over rice or on a salad.
Notes
Nutrition Facts: the nutrition facts for this recipe were calculated based on the pork (but do not include the optional toppings as those are added based on personal preference). Pork: I've only ever made this pork with a pork loin/sirloin roast (I usually snag the 4-packs at Costco). A pork shoulder roast should work well, too (trim excess fat). My hunch is that pork tenderloin may be too lean.