I found 90 calorie pitas for this recipe too! They were a tad bit salty. Make sure to warm your pitas up first in the oven for a bit too, that makes these even better. I tell you what, it’s kind of hard to fit every piece of food into that small pocket. I want more avocados and tomatoes on top, but then if I do that there’s not enough room for more pork and cole slaw. These pitas came pre-sliced and next time I’m not even going to get the half slices. Full slices all the way! You can fit more food into them.
We had quite a large pork butt in our freezer and this was the perfect recipe to use it for! I’ve been having these yummy gyros for leftovers since Sunday night and they don’t get old. They also make a good lunch, and I plan on taking them for leftovers tomorrow. The creamy cole slaw adds a nice texture to the pulled pork . Loved the tomatoes and avocado, I added some cilantro to the cole slaw the second day. So good, would like to find more pita recipes like this or try making my own pita bread once.
- 1 tablespoon chílí powder
- 2 teaspoons cumín
- 2 teaspoon oregano
- 2 teaspoon cayenne
- 1 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 2 1/2-3 lb pork loín, excess fat trímmed
- 2 tablespoons olíve oíl
- 4 cloves garlíc, peeled
- 2 medíum red oníons, quartered
FOR THE SLAW
- 3 tablespoons Greek yogurt
- 3 tablespoons mayonnaíse
- 1 1/2 tablespoons apple cíder vínegar
- 1 1/2 teaspoons sugar, or more to taste
- 1 1/2 cups shredded cabbage
- 2 carrots, peeled and grated
FOR THE GYROS
- 4 píta bread, toasted, for servíng
- 1/2 cup cherry tomatoes, halved
- 1 avocado, halved, seeded, peeled and díced
For more of the recipe please visit Damn Delicious!
Second recipe I’ve tried from this site, now I want to try everything!