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The coleslaw is NOT optional!! I personally believe it brings the whole dish together. The sweetness and crunch from the cabbage, along with the spicy heat from pork and soft flatbread! Definitely my all-time favorite slow cooker recipe!

Ingredients:

• 3-4 lb. pork roast
• 2 Tbsp. chili powder
• 4 tsp. cumin
• 4 tsp. oregano
• 2 tsp. cayenne powder
• 3 tsp. salt
• 1 tsp. ground pepper
• 4 garlic cloves, minced
• 2 red onions
• olive oil
• pita bread
• Mexican shredded cheese

For Slaw:

• 3 packages of cole slaw mix
• 6 Tbsp. Greek yogurt
• 6 Tbsp. mayonnaise
• 2 Tbsp. apple cider vinegar
• 4 tsp. granulated sugar
• 1 c. diced cherry tomatoes

Directions:

1. In a small bowl combine all the dry seasonings. Rub onto the pork roast until covered.
2. Heat olive oil in a large electric skillet and sear the pork roast until browned on all sides. (Disclaimer: The smells will cause instant salivation)
3. Slice the onions into slivers and place into the bottom of a crock pot along with the garlic, and 1 cup of water. Rest the pork roast on top. Cook on low heat for about 8 hours or high for 4-5 hours. After desired time, shred the meat and return it back to the glorious juices for another 30 minutes. Salt and pepper to taste.
4. Prepare the coleslaw by mixing all the ingredients in a large bowl and allow to chill for at least a few hours.
5. To assemble, warm the pita bread in a skillet until pliable. Spoon some meat onto the bread, add a little Mexican shredded cheese, and top with cole slaw. Enjoy!!

Yields approximately 12 gyros, but will depend on the size of the roast.

Eat, Bork, and Be Merry!