Greek Pork Tacos (Video)
For these amazing Greek Pork Tacos, lemony Greek pork is served in low-carb tortillas with a delicious Greek salsa. You can use the Instant Pot or a slow cooker to make the pork. Make pork tacos into lettuce wraps for a version that’s Keto and gluten-free.
I agree with my niece Kara that pork is one of the best meats to cook in the Instant Pot, and we had fun experimenting with a lemony Greek pork that we shredded apart and served in low-carb tortillas for Greek Pork Tacos. Kara and I agreed that these tacos with Greek flavors were definitely a winner!
We served the Greek Tacos inside low-carb tortillas with the Greek Salsa that’s so good on my Cauliflower Rice Greek Chicken Bowls, and it was a perfect combination.
We browned the pieces of pork in a pan instead of in the Instant Pot to save time, and we also took time to reduce the sauce at the end (in the Instant Pot) for a more concentrated flavor. But other than those two steps, this was pretty much Instant Pot 101.
If you like Greek flavors and you’re an Instant Pot fan, I bet you’ll love this delicious pork tacos that are loaded with Greek flavors!
What Ingredients do you need:
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- pork sirloin tip roast
- Olive Oil (affiliate link)
- Mission Carb Balance Low-Carb Tortillas (affiliate link) or other low-carb tortillas of your choice
- Greek Salsa for serving, or other toppings as desired
- 2 lemons
- chicken stock or canned chicken broth (affiliate link)
- Greek Seasoning (affiliate link)
- dried Greek Oregano (affiliate link)
- fresh ground black pepper to taste
What gives these pork tacos the Greek Flavors?
The pork for the Greek Pork Tacos is flavored with olive oil, lemon, chicken stock, Greek seasoning, and Greek oregano, for those Greek flavors so many people love. Then the Greek flavors are bumped up with a tasty Greek Salsa that has the same ingredients as Greek Salad.
What makes the Greek Tacos low in carbs?
I used Mission Carb Balance Low-Carb Tortillas (affiliate link) with only 3 net carbs, which makes this a low-carb recipe even with the tomatoes in the Greek Salsa. And the Greek pork would be delicious made into lettuce wraps if you want a version with even fewer carbs that’s also gluten-free.
What Instant Pot or Slow Cooker would I use to make Greek tacos?
I use a 6 Quart Instant Pot for all my Instant Pot Recipes. Check out my growing collection of Instant Pot Recipes! If you don’t have an Instant Pot (or just prefer the slow cooker) the recipe has instructions for cooking this in the slow cooker. I would use a 5-Quart Slow Cooker (affiliate link) for this recipe, although a slightly smaller size would work. If you’re a slow cooker or Instant Pot fan, you can find more Pressure Cooker/Slow Cooker Recipes on my other site.
More tasty tacos to try:
If you’d like more ideas for tacos made in the Instant Pot, the Slow Cooker, the Air Fryer, or using the stove, check out the category on my site for Tacos Recipes! There are enough ideas there to keep you in Taco Tuesday ideas for weeks to come.
How to make Greek Pork Tacos:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- We used one of those pork sirloin tip roasts from Costco that come in a four pack. I trimmed the pork and cut it into pieces (so we wouldn’t have long strands when we shredded it apart.)
- You can brown it in the Instant Pot if you don’t mind doing it in two batches, but we heated a little olive oil and browned the pork in a cast-iron pan (affiliate link). Put the browned pork pieces in the Instant Pot.
- Please don’t skip the grated lemon zest and fresh lemon juice that you mix with chicken stock, olive oil, Greek Seasoning (affiliate link), Greek Oregano (affiliate link), and black pepper to make the cooking liquid. (Use a fine cheese grater to make the zest if you don’t have a Lemon Zester (affiliate link).)
- Pour liquid over the pork; cook on MANUAL, HIGH PRESSURE for 50 minutes, then use NATURAL PRESSURE RELEASE for at least 20 minutes, then release manually if you still have pressure.
- Remove the pork to a cutting board, then use SAUTE and select LESS HEAT to simmer the liquid until it’s reduced to about 3/4 cup.
- Shred pork apart with fork and return to the Instant Pot to stay warm after the liquid has reduced.
- Make Greek Salsa.
- Heat tortillas (in the microwave or by toasting in a dry pan for 1-2 minutes).
- Put some of the hot pork on one half of the tortillas. Top with desired amount of Greek Salsa.
- Serve hot for a one-dish meal that will be a hit with anyone who likes Greek flavors!
More Instant Pot or Slow Cooker Pork:
Weekend Food Prep:
This recipe has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week! For this recipe you could make the pork ahead and make the salsa when you’re ready to serve it.
- 2 lbs. pork sirloin tip roast
- 1 T olive oil (for browning pork)
- 8 low-carb whole wheat tortillas (see notes)
- Greek Salsa ingredients for serving, or other toppings as desired
Cooking Liquid Ingredients:
- zest and juice from 2 lemons (Use a fine grater to zest the lemon if you don’t have a Lemon Zester.)
- 1/2 cup chicken stock
- 2 T olive oil
- 1 T Greek Seasoning (see notes)
- 1/2 tsp. Greek Oregano (see notes)
- fresh ground black pepper to taste
- Trim any large pieces of fat from the pork roast and then cut against the grain into 4-6 pieces. (Cutting against the grain into pieces will insure you have short pieces when you shred the pork apart.)
- Heat olive oil in the Instant Pot or in a large frying pan and brown the pork well on all sides. (For best flavor, don’t skip this step. You might need to brown it in two batches if you brown in the Instant Pot.)
- Put the browned pork into the Instant Pot; then combine the lemon zest and juice, chicken stock, 2 T olive oil, Greek Seasoning, Greek Oregano, and black pepper to make the cooking liquid.
- Pour liquid over the pork and set Instant Pot to MANUAL, HIGH PRESSURE for 50 minutes cooking time.
- When cooking time is up, use NATURAL PRESSURE RELEASE for at least 20 minutes; then release the rest of the pressure with quick release method if there is still pressure in the pot.
- While the pork cooks, make Greek Salsa.
- When all pressure has released, remove pork to a cutting board.
- Set Instant Pot on SAUTE and LESS HEAT to simmer liquid until it’s reduced to about 3/4 cup (or slightly more, you can taste and see how concentrated you like it.)
- Shred the pork apart using a fork and return it to the pressure cooker set to KEEP WARM setting.
- Heat the tortillas in the microwave or by toasting for 1-2 minutes in a dry pan over high heat.
- To assemble tacos, fold a tortilla in half then put some of the hot pork on one half of the taco and cover with desired amount of Greek Salsa. Fold over to serve.
Slow Cooker Method:
- Trim and brown the pork roast and make cooking liquid as described above, reducing the amount of chicken stock to 1/3 cup for slow cooker method.
- Put browned pork in the slow cooker, pour cooking liquid over, and cook on LOW for 7-8 hours, or until the meat shreds apart easily.
- Just before you are ready to serve, make the Greek Salsa.
- Remove the pork to a cutting board. Transfer the cooking liquid to a pan on the stove and simmer over medium-low heat to reduce to 3/4 cup.
- Shred pork apart with a fork and put pork and reduced liquid back in the slow cooker to stay warm. (I might turn the slow cooker to high for that.)
- Heat the tortillas and assemble tacos as described above.
I used Mission Carb Balance Whole Wheat Fajita Size Tortillas; use any tortillas of your choice. This recipe uses Greek Seasoning which can be salty; you might want Salt Free Greek Seasoning (affiliate link) since the Feta is also salty.) Greek Oregano (affiliate link) is often just called Oregano in grocery stores, any dried oregano will work! Serve the pork tacos with Greek Salsa or other toppings of your choice.
Recipe created by Kalyn and Kara, with inspiration from Low-Carb Slow Cooker Cauliflower Rice Greek Chicken Bowls.
Amount Per Serving: Calories: 233Total Fat: 8.8gSaturated Fat: 2gUnsaturated Fat: 8gCholesterol: 96mgSodium: 71mgCarbohydrates: 13gFiber: 1.6gSugar: .8gProtein: 36g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations. Calculating nutritional information for recipes like this with varied ingredients is especially difficult. For this recipe, the carb count above includes the low-carb tortillas and Greek Salsa, but since those were calculated separately the other information doesn't include those ingredients.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Greek Tacos made with the low-carb tortillas I used here would work for most low-carb diet plans and these tacos made with lean pork should also be fine for the original South Beach Diet Phase Two. Make lettuce wraps if you prefer Greek Tacos that are Keto, gluten-free, or South Beach Diet Phase One.
Find More Recipes Like This One:
Use Instant Pot Recipes or Tacos Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe was posted in 2017. It was last updated with more information in 2023.