Pork Gyro
By Alli BerkeyPublished on March 28, 2019
Time
2¼ hours, plus 1 hour marinating
Yield
Serves 8 sandwiches
Ingredients
Gyro
1 (4-pound) boneless pork butt roast, trimmed½ cup plus 1 tablespoon extra-virgin olive oil, divided6 garlic cloves, minced1 ½ tablespoons dried oregano 1 ½ tablespoons kosher salt 1 tablespoon ground coriander 1 tablespoon paprika 2 teaspoons pepper 8 (8-inch) pita breads 1 romaine lettuce heart (6 ounces), sliced thin1 small red onion, halved and sliced thinLemon wedgesTzatziki
1 English cucumber, halved lengthwise and seeded, divided1 ½ cups plain Greek yogurt 2 tablespoons extra-virgin olive oil 1 tablespoon lemon juice 1 tablespoon chopped fresh dill 1 ½ teaspoons kosher salt 1 large garlic clove, minced½ teaspoon pepperBefore You Begin
Pork butt roast is often labeled Boston butt in the supermarket. Buy a boneless pork butt roast from the center of the shoulder that is in one piece for the best pork gyro results. Do not use a picnic roast, which often comes tied in netting or string and unravels into several smaller pieces.
Instructions
- For the gyro: Slice pork lengthwise into 4 equal steaks, about 1 inch thick (if steaks are thicker than 1 inch, press them with your hand to 1-inch thickness). Place pork in 1-gallon zipper-lock bag. Whisk ½ cup oil, garlic, oregano, salt, coriander, paprika, and pepper together in bowl. Add marinade to bag with pork. Seal bag and turn to distribute marinade evenly. Refrigerate for at least 1 hour or up to 24 hours.
- Adjust oven rack 6 inches from broiler element and heat oven to 350 degrees. Line rimmed baking sheet with aluminum foil and set wire rack in sheet. Remove pork from marinade and place on prepared wire rack; discard marinade.
- Cover sheet tightly with foil and transfer to oven. Roast until pork registers 100 degrees, about 40 minutes. Remove sheet from oven and carefully remove foil so steam escapes away from you. Return sheet to oven and continue to roast until pork registers 160 degrees, 20 to 25 minutes longer.
- For the tzatziki: While pork roasts, shred half of cucumber on large holes of box grater. Combine shredded cucumber, yogurt, oil, lemon juice, dill, salt, garlic, and pepper in bowl. Refrigerate until ready to serve. Slice remaining cucumber thin and set aside.
- Leave sheet in oven and turn on broiler. Broil until pork is well browned on top side only, about 10 minutes. Transfer pork to carving board and let rest for 5 minutes.
- Brush 1 side of pitas with remaining 1 tablespoon oil. Place 4 pitas oiled side up on now-empty wire rack. Broil until pitas are soft and lightly toasted, about 1 minute. Repeat with remaining 4 pitas.
- Slice pork crosswise very thin. Toss pork with accumulated juices on carving board. Divide pork evenly among pitas and top with lettuce, onion, sliced cucumber, and tzatziki. Serve with lemon wedges.
Time
2¼ hours, plus 1 hour marinatingYield
Serves 8 sandwichesIngredients
Gyro
1 (4-pound) boneless pork butt roast, trimmed
½ cup plus 1 tablespoon extra-virgin olive oil, divided
6 garlic cloves, minced
1 ½ tablespoons dried oregano
1 ½ tablespoons kosher salt
1 tablespoon ground coriander
1 tablespoon paprika
2 teaspoons pepper
8 (8-inch) pita breads
1 romaine lettuce heart (6 ounces), sliced thin
1 small red onion, halved and sliced thin
Lemon wedges
Tzatziki
1 English cucumber, halved lengthwise and seeded, divided
1 ½ cups plain Greek yogurt
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
1 tablespoon chopped fresh dill
1 ½ teaspoons kosher salt
1 large garlic clove, minced
½ teaspoon pepper
Test Kitchen Techniques
Ingredients
Gyro
1 (4-pound) boneless pork butt roast, trimmed
½ cup plus 1 tablespoon extra-virgin olive oil, divided
6 garlic cloves, minced
1 ½ tablespoons dried oregano
1 ½ tablespoons kosher salt
1 tablespoon ground coriander
1 tablespoon paprika
2 teaspoons pepper
8 (8-inch) pita breads
1 romaine lettuce heart (6 ounces), sliced thin
1 small red onion, halved and sliced thin
Lemon wedges
Tzatziki
1 English cucumber, halved lengthwise and seeded, divided
1 ½ cups plain Greek yogurt
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
1 tablespoon chopped fresh dill
1 ½ teaspoons kosher salt
1 large garlic clove, minced
½ teaspoon pepper
Test Kitchen Techniques
Ingredients
Gyro
1 (4-pound) boneless pork butt roast, trimmed
½ cup plus 1 tablespoon extra-virgin olive oil, divided
6 garlic cloves, minced
1 ½ tablespoons dried oregano
1 ½ tablespoons kosher salt
1 tablespoon ground coriander
1 tablespoon paprika
2 teaspoons pepper
8 (8-inch) pita breads
1 romaine lettuce heart (6 ounces), sliced thin
1 small red onion, halved and sliced thin
Lemon wedges
Tzatziki
1 English cucumber, halved lengthwise and seeded, divided
1 ½ cups plain Greek yogurt
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
1 tablespoon chopped fresh dill
1 ½ teaspoons kosher salt
1 large garlic clove, minced
½ teaspoon pepper
Test Kitchen Techniques
Why This Recipe Works
Without using a fiery spit, we managed to mimic the typical cooking method of this Greek favorite in three steps. To jump-start the cooking, we first covered the marinated pork and steamed it in the oven. Uncovering and continuing to roast the pork helped dry out its exterior. Finally, some time under the broiler gave the meat a crisp, well-charred crust for the best pork gyro.
Before You Begin
Pork butt roast is often labeled Boston butt in the supermarket. Buy a boneless pork butt roast from the center of the shoulder that is in one piece for the best pork gyro results. Do not use a picnic roast, which often comes tied in netting or string and unravels into several smaller pieces.
Instructions
- For the gyro: Slice pork lengthwise into 4 equal steaks, about 1 inch thick (if steaks are thicker than 1 inch, press them with your hand to 1-inch thickness). Place pork in 1-gallon zipper-lock bag. Whisk ½ cup oil, garlic, oregano, salt, coriander, paprika, and pepper together in bowl. Add marinade to bag with pork. Seal bag and turn to distribute marinade evenly. Refrigerate for at least 1 hour or up to 24 hours.
- Adjust oven rack 6 inches from broiler element and heat oven to 350 degrees. Line rimmed baking sheet with aluminum foil and set wire rack in sheet. Remove pork from marinade and place on prepared wire rack; discard marinade.
- Cover sheet tightly with foil and transfer to oven. Roast until pork registers 100 degrees, about 40 minutes. Remove sheet from oven and carefully remove foil so steam escapes away from you. Return sheet to oven and continue to roast until pork registers 160 degrees, 20 to 25 minutes longer.
- For the tzatziki: While pork roasts, shred half of cucumber on large holes of box grater. Combine shredded cucumber, yogurt, oil, lemon juice, dill, salt, garlic, and pepper in bowl. Refrigerate until ready to serve. Slice remaining cucumber thin and set aside.
- Leave sheet in oven and turn on broiler. Broil until pork is well browned on top side only, about 10 minutes. Transfer pork to carving board and let rest for 5 minutes.
- Brush 1 side of pitas with remaining 1 tablespoon oil. Place 4 pitas oiled side up on now-empty wire rack. Broil until pitas are soft and lightly toasted, about 1 minute. Repeat with remaining 4 pitas.
- Slice pork crosswise very thin. Toss pork with accumulated juices on carving board. Divide pork evenly among pitas and top with lettuce, onion, sliced cucumber, and tzatziki. Serve with lemon wedges.
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