Made with just 4 ingredients like lemon, garlic, and Greek yogurt, this Greek pork tenderloin cooks low and slow into tender, juicy pulled pork. Serve it stuffed in warm pita with cucumber and tomato, piled over rice for an easy bowl, or wrapped souvlaki-style for a real-food dinner the whole family will love!

Close-up of person holding a slow cooker with shredded meat topped with lemon slices and fresh herbs.

5 star review

“AMAZING!! First time cooking tenderloin in our slow cooker where it didn’t dry out. This was fall apart pork … very tender. We spread the shredded pork on wraps, added cucumber, tomato, onion and feta cheese, and drizzled with the yummy sauce! We called them pork souvlaki wraps, and they are officially on our favourites list! Thanks for the recipe.”

– Shannon
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Mediterranean Pork Tenderloin Made in the Slow Cooker!

This Greek pork tenderloin came out of a craving for pulled pork that wasn’t BBQ, and because my favorite version of slow cooker greek chicken is practically a weekly habit in my kitchen, the question became whether the same lemon-garlic-yogurt magic would translate to pork. After a handful of test rounds it turned out the answer is a resounding YES, and has become a “most-requested dinner” that delivers fresh, bright Mediterranean flavors with five minutes of prep and no pre-cooking.

A couple of notes before you get started. First, pork tenderloin is the right cut here, but it’s leaner than the pork shoulder or butt typically used for pulled pork, which means it can dry out without the right approach. The Greek yogurt sauce helps this issue, since the yogurt’s enzymes tenderize the meat while it cooks low and slow into fall-apart shreds. The other issue in testing was a watery, separated sauce at the end, and the fix is the same one I use for my greek chicken: discard the cooking liquid and toss the shredded pork with the reserved fresh yogurt sauce instead. That’s what gives you a creamy, cohesive finish. So good!

Serve this Greek pork stuffed into warm pita bread with sliced cucumber, tomato, red onion, and a drizzle of yogurt tahini sauce, or pile it over rice or quinoa for an easy bowl meal. Leftovers keep beautifully in the fridge for up to 4 days and freeze for up to 3 months, making this a true meal-prep protein you can lean on all week long. And when you want classic BBQ pulled pork instead, my slow cooker bbq pulled pork tenderloin is the same cut and method with a totally different flavor profile and a reader favorite!

Welcome to My Kitchen, Let’s Make Greek Pulled Pork in the Slow Cooker

Jump to Recipe Instructions
Hands holding a glass bowl filled with yogurt, lemon zest, and garlic.
1. Make Greek yogurt sauce.
Hands holding a slow cooker filled with pork tenderloin covered in white sauce and topped with lemon slices.
2. Add pork and 1/3 of sauce to slow cooker. Don’t add the lemon slices, I just did that to give a sense of flavor profile and to make the picture a little prettier.
Slow cooker with shredded meat topped with lemon slices and fresh herbs.
3. Cook pork, shred, and serve with remaining Greek yogurt sauce.

Testing Tips for Crockpot Greek Pork Tenderloin

  • Be sure to reserve two-thirds of the yogurt sauce in the fridge while the pork cooks.!The portion that simmers for hours loses its bright lemon-garlic punch, so the cold reserved sauce is what you toss with the shredded pork at the end and drizzle on top when serving.
  • Remove the silver skin before cooking. That thin, silvery membrane along the tenderloin doesn’t break down during the slow cook very well. Slip a sharp knife underneath at one end and slide it along the length to peel it off cleanly.
  • Save the optional toppings for serving rather than mixing them into the pork. Cucumber, tomato, red onion, feta, and pepperoncini all stay crisp and bright when added at the table, so each bowl, pita, or wrap gets that fresh contrast against the warm pork. Yum!
Slow cooker with shredded meat topped with lemon slices and fresh herbs.
Close-up of person holding a slow cooker with shredded meat topped with lemon slices and fresh herbs.
5 stars (4 ratings)

Greek Pork Tenderloin (Slow Cooker)

Developed and tested by A woman with long blonde hair, smiling, holds and pours a bottle of oil in a modern kitchen setting.Robyn Conley Downs
Servings: 6 servings
Prep: 5 minutes
Cook: 4 hours
Total: 4 hours 5 minutes
Greek pork tenderloin made with 4 simple ingredients for tender, juicy pulled pork. Slow cooked and ready for pitas, rice bowls, or souvlaki wraps.
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Ingredients

  • 1 cup 2% Greek yogurt
  • 2-4 garlic cloves, minced or finely grated
  • 1 large lemon, zested and juiced (about 2 teaspoons zest and 2 tablespoons juice)
  • 2 teaspoons kosher salt, divided
  • 2 pounds pork tenderloin, silver skin removed

Equipment

Instructions 

  • Make the Greek yogurt sauce by whisking together the yogurt, garlic, lemon juice, lemon zest, and 1 teaspoon salt together in a medium bowl.
  • Sprinkle the tenderloins evenly with 1 teaspoon salt. Nestle them into a 6-quart slow cooker, side by side, alternating thicker end to thinner end. Spoon over ⅓ cup of the sauce, and spread to coat the tenderloins on all sides. Cover the remaining ⅔ cups yogurt sauce and refrigerate while the pork cooks.
  • Cover the tenderloins and cook on high for 4-5 hours, or low for 6-7, or until the pork is very tender and shreds very easily with 2 forks. If the pork is tough it means it hasn’t cooked long enough. Add more time in 30 minute increments until it becomes shreddable.
  • When the pork is done, carefully transfer to a cutting board. Shred or dice the pork (I like to shred and then mince a bit with a knife). Discard the cooking liquid.
  • Add the pork back to the slow cooker along with ½ cup of the Greek yogurt sauce, tossing to combine. Allow to sit on high for 5 minutes for the pork to warm back through if necessary. Serve with the remaining Greek yogurt sauce on the side for dipping or drizzled on top stuffed in pitas, in rice bowls, on its own.

Notes

  • If you notice the yogurt separating a bit during the cooking process don’t worry. This is common, especially if you use low-fat or nonfat yogurt. Simply discard the cooking liquid after cooking, and toss with the fresh yogurt sauce and you’ll be good to go.
  • Optional serving suggestions: Fresh parsley, pepperoncinis, pita bread, cooked rice, sliced tomatoes, cucumber, red onion, and or feta.
Course: dinner
Cuisine: Greek

Nutrition Information:

Serving: 1 (of 6), Calories: 213kcal, Carbohydrates: 2g, Protein: 35g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 100mg, Sodium: 669mg, Potassium: 605mg, Fiber: 0.1g, Sugar: 2g, Vitamin A: 26IU, Vitamin C: 3mg, Calcium: 57mg, Iron: 1mg
Nutrition disclaimer
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