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Pork Gyro’s

We do not have a vertical spit so adapted this recipe from the New York Times and cook on a sheet pan. During warmer months, use the baking sheet on a barbeque if desired. This makes enough to entertain a crowd.
A 4 lb. bone in should roast trimmed of most outside fat came in at just about exactly 2 lb. of meat for the Gyro’s.
Print Recipe
Course Entertaining, Main Course
Cuisine Greek, North American

Ingredients
  

  • 2 lb. pork shoulder meat, after trimmed
  • 1/3 cup olive oil
  • ½ lemon, (2 TBSP) fresh lemon juice
  • ¼ tsp. garlic, minced
  • ½ TBSP paprika
  • ½ TBSP cumin
  • ½ TBSP oregano, dried
  • ½ TBSP thyme, dried
  • ½ TBSP parsley, dried
  • ½ TBSP rosemary, dried
  • 1 TSP. salt
  • ½ tsp. pepper
  • ¾ cup red onion, sliced

Instructions
 

  • The most difficult step in this recipe is trimming the pork. Place in the freezer for 30 – 40 minutes to firm up prior to trimming.
  • Cut pork into ½ inch slices by 2 – 3 inches long.
  • Slice red onion and toss with the pork in a large dish or Zip Lock bag.
  • Next mix olive oil, lemon juice, herbs and spices in a small dish. Add to pork and onions.
  • Let marinate on the counter for up to 1 hour or in the refrigerator up to overnight.
  • Pre heat oven or grill to 400.
  • Spread pork onto a large baking sheet and cook for 15 minutes.
  • If using the oven, turn on to broil and raise rack to second from the broiler. Broil for 5 minutes. Pork should be cooked. Leave any juices/oil on the sheet.
  • If using a grill cook for 20 minutes total and serve piled high with garnishes wrapped in a pita.

Notes

We loved a red blend of Shiraz and Cabernet Sauvignon from the U.S. with this dish.  The wine was medium to full bodied, so either would work.
We've paired:
  • Beringer Paso Robles "The Waymaker" 2014 ($35.00)
Keyword Cumin, Lemon, Oregano, Paprika, Pita's, Pork Shoulder, Rosemary, Thyme, Tzatziki