Greek Pork

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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:

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Greek Pork

  • 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
  1. 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
  2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
  3. Meanwhile, in a small bowl combine mustard, and garlic. Cover and chill until needed.
  4. 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.
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