Perfect Pork Gyro Recipe

Name: Perfect Pork Gyro Recipe
Prep time: 32 min
Cook time: 2 h 10 min
Total time: 2 h 42 min
Ingredients: 2.6kg Coles Australian pork leg roast, bone in; 4 garlic cloves, peeled; 4 oregano sprigs; 1 cup (250ml) chicken stock; 2 celery sticks, sliced; 2 dried bay leaves; 2 x 1kg packet frozen oven-baked chips; 1 cup (280g) Greek-style yoghurt; 1 garlic clove, crushed; 1/4 tsp dried oregano; 16 small pita pockets; 1 small red onion, cut into thin wedges; 2 x 200g Perino grape tomatoes, quartered; 100g baby spinach; 1/2 cup (75g) pitted Kalamata olives, chopped; Lemon wedges, to serve; Extra virgin olive oil, to serve

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Pork gyros are a beloved street food with roots in Greek cuisine. This tasty dish has made its way into the hearts of food lovers worldwide. Let’s take a closer look at what makes pork gyros so special and how you can enjoy them at home.

Contents

Perfect Pork Gyro Recipe Ingredients Directions Notes

What is a Pork Gyro?

It’s consists of thinly sliced, seasoned pork that’s cooked on a vertical rotisserie. The meat is typically marinated with a mix of herbs and spices like oregano, thyme, garlic, and lemon. The rotisserie method ensures that the pork is juicy on the inside and crispy on the outside. As the meat cooks, it is shaved off in thin slices and piled high into a warm pita bread.

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Perfect Pork Gyro Recipe

Recipe by RecipeWikkiCourse: MainCuisine: Greek, Other world cuisineDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

hours

minutes

Calories

1388

kcal

Pork gyros are a delightful blend of seasoned pork, fresh vegetables, and creamy tzatziki wrapped in a warm pita. They are easy to make at home and a great way to enjoy a taste of Greek cuisine. So, why not try making pork gyros for your next meal? You’re sure to love every bite!

Ingredients

2.6kg Coles Australian pork leg roast, bone in
4 garlic cloves, peeled
4 oregano sprigs
1 cup (250ml) chicken stock
2 celery sticks, sliced
2 dried bay leaves
2 x 1kg packet frozen oven-baked chips
1 cup (280g) Greek-style yoghurt
1 garlic clove, crushed
1/4 tsp dried oregano
16 small pita pockets
1 small red onion, cut into thin wedges
2 x 200g Perino grape tomatoes, quartered
100g baby spinach
1/2 cup (75g) pitted Kalamata olives, chopped
Lemon wedges, to serve
Extra virgin olive oil, to serve

Directions

Combine pork, peeled garlic, oregano sprigs, stock, celery, bay leaves and salt and pepper in large saucepan. Bring to the boil over high heat. Boil, covered, for 10 mins. Reduce heat to medium-low and cook, covered for 2 hours or until pork is tender.
Remove from heat and set aside for 10 mins to rest. Remove pork from saucepan. Discard stock mixture. Remove and discard pork rind. Coarsely shred pork.
Cook chips following packet instructions.
Combine yoghurt, crushed garlic and dried oregano in a small bowl. Season with salt and pepper. Spread yoghurt mixture over one half of each pita bread. Top with onion, tomato, spinach, olives and pork. Drizzle with more yoghurt.
Fold pita pocket over to enclose. Serve with chips, lemon wedges and a drizzle of oil.

Notes

Skillet: Use a cast-iron skillet or a grill pan for the best results. High heat will give the pork a nice sear and crispy edges.
Don’t Overcrowd: Cook the pork in batches if necessary to avoid overcrowding the pan, which can cause the meat to steam rather than sear.

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