Make the Pork

Place the pork tenderloin in a slow cooker and add the chicken broth to just cover the meat. Cook on low 6 to 8 hours or high for 4 hours. Remove from the broth and place on a cutting board. Shred with two forks.

In a small bowl, mix together the ground cumin, coriander, paprika, oregano, thyme, parsley, dill, salt, garlic powder, onion powder, and black pepper. Heat the olive oil in a large cast iron pan over medium heat. When hot, carefully swirl to coat the bottom of the pan. Add the shredded pork and sprinkle over the seasoning mix. Using tongs, toss the spices and pork together. Take about 1 cup of the broth, with fat, from the slow cooker. When the pork is searing hot, drizzle about ¼ cup of broth over the meat and toss. Cook until the liquid had evaporated. Repeat ¼ cup at a time with the remaining broth.

Make Saffron Rice

Meanwhile, half an hour before starting the pork, make the saffron rice. In a medium pot with a lid, place 1½ cups water, a generous pinch of salt, and the saffron. Cover and heat over medium until boiling. Add the rice and stir. Cover and reduce the heat to low. Cook for 20 minutes, then turn the heat off and let sit on the hot burner for another 10 minutes. Remove the lid and whisk the rice. Cover until ready to serve.

Plate

Dish the rice into bowls. Top with the pork, Greek salad, pickled red onions, tzatziki, sriracha tzatziki (see intro above), and additional feta. Serve immediately.

Enjoy!