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Pork Gyros (Homemade)
Thinly sliced marinated pork layered and roasted, carved into juicy strips.
While street gyros are cooked on a vertical rotisserie, this home-style version produces equally delicious results using a conventional oven. The key is in the layering of thinly sliced, well-marinated pork that mimics the traditional stacked cone, creating those irresistible crispy edges.
Our pork gyros starts with shoulder meat sliced paper-thin and marinated in a blend of olive oil, lemon, garlic, and the essential Greek spices - oregano, paprika, and cumin. The slices are then stacked and pressed in a loaf pan, creating layers that will crisp and caramelize during roasting.
After slow roasting, we slice the meat into thin strips that have both tender interior meat and those coveted crispy bits. Served in warm pita with tzatziki, tomatoes, onions, and a sprinkle of paprika, this homemade gyros rivals any street vendor's offering. It's the taste of late-night Athens, right here in Sarti.
Our pork gyros starts with shoulder meat sliced paper-thin and marinated in a blend of olive oil, lemon, garlic, and the essential Greek spices - oregano, paprika, and cumin. The slices are then stacked and pressed in a loaf pan, creating layers that will crisp and caramelize during roasting.
After slow roasting, we slice the meat into thin strips that have both tender interior meat and those coveted crispy bits. Served in warm pita with tzatziki, tomatoes, onions, and a sprinkle of paprika, this homemade gyros rivals any street vendor's offering. It's the taste of late-night Athens, right here in Sarti.
Prep: 30 mins + marinating
Cook: 2 hours
Serves: 6-8
Medium
Ingredients
1.5 kg pork shoulder, very thinly sliced
1/2 cup olive oil
Juice of 2 lemons
6 cloves garlic, minced
2 tbsp dried oregano
1 tbsp paprika
1 tsp cumin
1 tsp onion powder
1 tsp salt
1/2 tsp black pepper
For serving:
Pita bread
Tzatziki sauce
Tomatoes, sliced
Red onion, sliced
Paprika and parsley
1/2 cup olive oil
Juice of 2 lemons
6 cloves garlic, minced
2 tbsp dried oregano
1 tbsp paprika
1 tsp cumin
1 tsp onion powder
1 tsp salt
1/2 tsp black pepper
For serving:
Pita bread
Tzatziki sauce
Tomatoes, sliced
Red onion, sliced
Paprika and parsley
Instructions
1. Mix olive oil, lemon juice, garlic, oregano, paprika, cumin, onion powder, salt, and pepper.
2. Toss pork slices in marinade, ensuring each slice is coated. Cover and refrigerate at least 6 hours or overnight.
3. Layer marinated pork slices tightly in a loaf pan, pressing down firmly as you go.
4. Cover with foil and roast at 180C for 1.5 hours.
5. Remove foil, increase heat to 200C. Roast another 30 minutes until top is crispy and caramelized.
6. Let rest 10 minutes. Turn out onto cutting board and slice thinly against the grain.
7. Serve in warm pita with tzatziki, tomatoes, onion, and a dusting of paprika.
2. Toss pork slices in marinade, ensuring each slice is coated. Cover and refrigerate at least 6 hours or overnight.
3. Layer marinated pork slices tightly in a loaf pan, pressing down firmly as you go.
4. Cover with foil and roast at 180C for 1.5 hours.
5. Remove foil, increase heat to 200C. Roast another 30 minutes until top is crispy and caramelized.
6. Let rest 10 minutes. Turn out onto cutting board and slice thinly against the grain.
7. Serve in warm pita with tzatziki, tomatoes, onion, and a dusting of paprika.
