Is there anyone out there who doesn’t like a Greek gyro? If you are going for an authentic Greek taste, you use lamb. However, I’m not able to get a large amount of lamb that is required to make this. I can get lamb, but the cost is outrageous. A couple pounds was nearly 30 bucks! However, I did some digging and a gyro can also be made with pork. In this case, I’m using pork butt. This is readily available and more cost effective. When choosing a recipe it must be healthy and cost effective. Most of us want to save money where we can. If you can get lamb at a good price, then use it. Otherwise, here’s an alternative way to make Greek Pork. I already replaced the lamb with pork to calculate the calories. To see the original recipe, check out Better Homes and Gardens Greek Lamb Wraps. Here are the original stats:
- 432 Calories
- 26g Fat
- 99mg Cholesterol
- 906mg Sodium
- 18g Carbohydrate
- 30g Protein
- 17% Vitamin A
- 15% Vitamin C
- 7% Calcium
- 14% Iron
As you can see the calories are a bit high per serving. The sodium is a bit high too. The vitamins A and C are pretty low. Here’s what I changed.
- I deleted the tortillas. I will replace with 1/2 cup brown rice.
- I deleted the chopped tomato and replaced with red bell pepper.
- I removed the cucumber because it doesn’t freeze well.
- I deleted the mayo to reduce the calories.
- I increased the servings to from 8 to 9 to lower the calories
- I deleted the feta cheese to reduce the calories and sodium.
- I added a can of pure pumpkin puree for Vitamin A.
With all of these changes, here are the final stats:
- 247 Calories
- 9g Fat
- 0mg Cholesterol
- 468mg Sodium
- 10g Carbohydrate
- 26g Protein
- 133% Vitamin A
- 153% Vitamin C
- 3% Calcium
- 7% Iron
Here is the final recipe:
- 3.19lb pork butt (yields 1.75lbs cooked)
- 4 teaspoons Greek seasoning (I used this recipe to make my own)
- 1/2 cup thinly sliced onion (1 medium)
- 1/4 cup lemon juice
- 2 teaspoons Dijon-style mustard
- 1 large clove garlic, minced
- 2 cups shredded fresh spinach
- 1 15oz can pumpkin puree
- 10oz red bell pepper, chopped
- Trim fat from meat. If necessary, cut meat to fit into a 3-1/2- or 4-quart slow cooker. Sprinkle Greek seasoning evenly over meat; rub in with your fingers. Place onion and red bell pepper in cooker. Top with meat and sprinkle with lemon juice. Add in pumpkin puree
- Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
- Meanwhile, in a small bowl combine mustard, and garlic. Cover and chill until needed.
- Remove meat and vegetables from cooker. Using two forks, pull meat apart into shreds. If necessary, skim fat from cooking liquid. Return meat and onion to liquid in cooker; stir to moisten. Serve over brown rice.