Greek Pork Gyros Recipe
Bring the flavors of Greece to your kitchen with this authentic recipe for pork gyros. Pork shoulder steaks and pork belly slices are first marinated then cooked in your oven or the air fryer until the meat is tender with irresistibly crispy edges. This easy gyro recipe is will become a much requested family staple, mark my words!
Servings: 8
Calories: 463kcal
Ingredients
- 3 pounds (750h) pork shoulder steaks
- 1 pound (450g) pork belly slices
- ½ lemon or red onion (for the oven method)
For the marinade
- 4 tbsp white wine vinegar or apple cider vinegar
- 2 tbsp olive oil
- 2 tbsp honey
- 2 tbsp oregano
- 1 tbsp ground cumin
- 1 tbsp onion or garlic powder
- 1 tbsp sweet paprika
- 3 tsp salt
- 1 tsp ground pepper
"Special" sauce
- 3 tbsp French's mustard
- 2 tbsp ketchup
- 2 tbsp mayonnaise
To serve
- pita bread
- tzatziki sauce
- sliced red onions
- tomatoes
- shredded lettuce
- fries
Instructions
MARINATE THE MEAT
- Combine all the marinade ingredients in a non-reactive container (such as a large Pyrex glass storage dish with a lid. Add the pork, turning each piece so that is well coated in the marinade. Cover and chill in the fridge for at least 4 hours but ideally overnight.3 pounds (750h) pork shoulder steaks, 1 pound (450g) pork belly slices, ½ lemon or red onion, 4 tbsp white wine vinegar or apple cider vinegar, 2 tbsp olive oil, 2 tbsp honey, 2 tbsp oregano, 1 tbsp ground cumin, 1 tbsp onion or garlic powder, 1 tbsp sweet paprika, 3 tsp salt, 1 tsp ground pepper
OVER ROAST ON A VERTICAL SKEWER
- Bring the pork to room temperature while you preheat the oven. Thread the pork steaks on the vertical skewer, alternating with the pork belly slices. Top with half a sliced lemon or onion.
- Place the skewer on a roasting tray and cook for 60-90 minutes, rotating the tray occasionally so the meat cooks evenly. You may want to cover the meat with aluminum foil if it is browning too much.
PORK GYROS IN THE AIR FRYER
- The vertical skewer sadly doesn't fit into the air fryer basket so you will need to thread the pork onto long metal skewers instead. Secure the meat using several skewers, so that you can easily lift the pork in and out of the air fryer.
- Preheat the air fryer at 325°F (160°C) Transfer the pork into the basket and cook for 30 minutes, flipping over halfway. Increase the temperature to 350°F (180°C) for a few minutes to crisp up the pork. Be careful though as it can char very quickly due the high fat content.
REST AND SLICE THE PORK GYROS
- Whichever method you use to cook the gyro, you will need cook until the pork registers about 165°F(75°C) on a meat thermometer.
- Transfer the meat onto a plate and rest for five minutes, loosely covered with foil.
- Use a meat knife to slice the gyros into thin slivers – you should only slice as much as you need.
SERVING SUGGESTIONS
- Combine all the ingredients for the sauce, if using. Taste and adjust the ratios of ketchup and mayonnaise depending on how sweet you like it.
- PITA WRAP: Spread a warm pita bread with tzatziki and add thinly sliced red onions, shredded lettuce, tomatoes, gyros, some of my special sauce and fries (if you can fit them in).3 tbsp French's mustard, 2 tbsp ketchup, 2 tbsp mayonnaise, pita bread, tzatziki sauce, sliced red onions, tomatoes, shredded lettuce, fries
- AS A PORTION: Serve the gyros with Greek Horiatiki salad, fries, toasted pita bread and tzatziki sauce. Delicious!
Video
Notes
- Fridge: Slice and store cooked pork in an airtight container for up to 3 days.
- Freezer: Freeze slices for up to 3 months; thaw overnight in the refrigerator.
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Reheating:
- Oven: 350 °F(180°C) for 8–10 minutes, or until hot and crisp.
- Air-fryer: 350 °F(180°C) for 3–5 minutes until warmed and edges re-crisp.
- Skillet: Pan-sear with a little oil to warm through and crisp edges.
Nutrition
Calories: 463kcal | Carbohydrates: 9g | Protein: 17g | Fat: 40g | Saturated Fat: 13g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 19g | Trans Fat: 0.01g | Cholesterol: 80mg | Sodium: 995mg | Potassium: 383mg | Fiber: 1g | Sugar: 5g | Vitamin A: 494IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 2mg
