Grilled Pork Pitas w/Cucumber Mint Sauce
Grilled Pork Pitas w/Cucumber Mint Sauce

Hello everybody, it’s Louise, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, grilled pork pitas w/cucumber mint sauce. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Grilled Pork Pitas w/Cucumber Mint Sauce is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. They’re fine and they look fantastic. Grilled Pork Pitas w/Cucumber Mint Sauce is something that I’ve loved my entire life.

To begin with this particular recipe, we have to prepare a few components. You can cook grilled pork pitas w/cucumber mint sauce using 19 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Grilled Pork Pitas w/Cucumber Mint Sauce:
  1. Take Pork Roast
  2. Take 3 1/2 Bone-In Pork Loin Roast
  3. Take 1/3 cup Salt
  4. Get 2 tbsp Ground Black Pepper
  5. Take 3 tbsp Fresh Greek Oregano Leaves
  6. Get 2 1/2 tbsp Salted Butter
  7. Take 1/4 cup Riesling (or other similiar medium-dry wine)
  8. Take Cucumber Mint Sauce
  9. Make ready 8 oz Greek Cream Cheese (or regular, if you can't find Greek)
  10. Get 1 cup Grated/Shredded Cucumber
  11. Get 3 tbsp Fresh Mint Leaves
  12. Make ready 1 tsp Lemon Juice
  13. Take 1/2 tsp Salt
  14. Prepare 1 pinch Ground Black Pepper
  15. Take Pita
  16. Take 20 Pitas
  17. Make ready 5 Romaine Leaves
  18. Get 5 Roma Tomatoes
  19. Prepare 1/2 Vidalia Onion
Instructions to make Grilled Pork Pitas w/Cucumber Mint Sauce:
  1. Place roast in a large mixing bowl. Pour salt and pepper over all sides and coat thoroughly. Cover container and leave in refrigerator for 24-48 hours.
  2. Preheat grill to high.
  3. Place roast on grill, close lid, and grill 5 minutes on both sides or until black grill marks have formed.
  4. Remove roast from the grill and add to slow cooker. Pour Riesling over the top of the roast. Sprinkle with oregano leaves and spoon dollops of butter on top, as well. Set on low and cook for 6 hours.
  5. Meanwhile, add Greek cream cheese to a small mixing bowl. Use a mandolin or grater to grate/shred 1 cup of cucumber. DO NOT squeeze moisture from cucumber; the moisture will loosen up the cream cheese to make it more of a dressing.
  6. Chiffonade mint leaves into very thin strips. Add mint and the remainder of sauce ingredients and mix thoroughly.
  7. Remove pork from slow cooker and remove bone(s) from roast. Chop/shred into bite size pieces. Season additionally with salt if needed.
  8. Chop romaine lettuce and dice Roma tomatoes into 1/4-inch pieces. Slice vidalia onion into as thin of slices as you can manage.
  9. For each serving, take a pita and cut in half. If you have pitas that are airy inside and form pockets, place desired amount of lettuce in the bottom, followed by shredded pork. Then drizzle cucumber mint sauce over top and garnish with tomatoes/onion. If your pitas don't have pockets, simply put ingredients in the middle like a taco.

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