Tiny Teal Flower

 

Slow Cooker Greek Pork

 

2 pork tenderloins (about 2 pounds)

1 teaspoon kosher salt

1 cup plain Greek yogurt

2-4 garlic cloves, crushed

1 large lemon, zested and juiced

 

Coat slow cooker pot with cooking spray. Rub pork with salt and place in pot. Combine remaining ingredients in bowl. Spoon 1/2 of the yogurt mixture over pork. Cover and refrigerate remaining yogurt mixture. Cover and cook pork on high 4 to 5 hours, or on low 6 to 7. (We did low for 6 hours, but it could have cooked a bit longer.) Remove pork and shred with 2 forks, then return to pot. Stir in reserved yogurt mixture; cover and rewarm at least ten minutes. Great with rice or warm pitas. We had ours with lettuce, tomato, cucumbers, kalamata olives, tzatziki sauce, and feta. This recipe feeds six, so of course we cut it in half.