Chef notes
When you think of a gyro, pork isn’t the cut of meat that typically comes to mind. Here in the United States, we usually see a mix of beef and lamb, but in Greece, pork is the most commonly used. Prepared similarly to shawarma, slices of seasoned pork are stacked on a vertical spit that slowly turns in a rotisserie. The term "gyro" (pronounced YEE-roh) comes from the Greek word "γύρος" which means "turn" or "revolution." It’s named as such because of the cooking method, which results in tender, flavorful meat. Pork gyro happens to be my favorite and isn’t always easy to find, so I set out to make something similar at home without the need for a rotisserie.
Traditionally used for pulled pork, pork butt is perfect for slow-cooking and has a good amount of fat marbling that translates to juicy, succulent pork, making it the perfect option for a gyro.
Tender roasted pork butt is shredded and seasoned with oregano and garlic. As a gyro cooks on the vertical spit, the fat and drippings from the top run down and baste the lower part, so I added some of the pan drippings to recreate the effect and to make the meat even juicier. Lemon juice is also added to help cut through the richness and brighten the flavors. Make sure to taste and season with more salt, if necessary. Salt is crucial to enhancing flavors, so if not seasoned enough you may find the pork flat and lacking.
Along with the traditional tzatziki, I made a pared-down Greek salad to stuff into the sandwich, creating layers of flavor. I also like to serve some of the salad on the side.
Technique Tip: Pork butt benefits greatly from slow cooking, so why not let it cook while you sleep? Season the pork, add about two inches of water to the pan and roast in a 250 F oven for 12 hours. Alternatively, the pork can be cooked up to two days in advance, then cooled and refrigerated until ready to serve. Reheat the pork in a 300 F oven, covered, until warmed through, about two hours. Any leftover shredded pork can be frozen for up to three months.
Swap Option: If you can’t find pork butt, then picnic shoulder can be used instead.
Ingredients
- 2 tablespoons garlic powder, divided
- 4½ teaspoons dried oregano, divided
- 1 tablespoon kosher salt, divided, plus more if needed
- 1½ teaspoons freshly ground black pepper, divided, plus more if needed
- 8-10 pound bone-in pork butt
- 1/4 cup lemon juice
- 1/4 cup extra-virgin olive oil
- 4 mini seedless cucumbers, grated
- 1/2 teaspoon finely grated garlic
- 2 teaspoons lemon juice
- 1/4 cup finely chopped dill
- 2 cups full-fat or 2% Greek yogurt
- 1 cup sour cream
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 pint cherry tomatoes, halved
- 1 small red onion, peeled and thinly sliced
- 2 romaine hearts, cut into 1-inch pieces
- 2 tablespoons fresh lemon juice
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 12-15 pieces Greek-style pocketless pita bread
Preparation
1.Preheat the oven to 300 F. In a small bowl, combine 1 tablespoon garlic powder, 1 tablespoon oregano, 2 teaspoons salt and 1 teaspoon pepper. Transfer pork to a large roasting pan, pat dry and season all over with the garlic-oregano mixture. Add enough water to cover the bottom of the pan and roast, uncovered, until pork is tender and falling apart, 6 to 8 hours. Add more water if the pan starts to dry out.
2.Meanwhile, prepare the tzatziki: In a large bowl, add all of the ingredients and stir well to combine. Cover and refrigerate until you’re ready to serve.
3.Transfer roasted pork to a cutting board and allow to rest for 20 to 30 minutes. Carefully pour the pan drippings from the roasting pan into a bowl and reserve. Using 2 forks, shred the pork, discarding the bone and any large pieces of fat.
4.Return the shredded pork to the roasting pan and season with the remaining garlic powder, oregano, salt and pepper. Add lemon juice, olive oil and 1/2 cup of the reserved pan drippings, and toss to combine. Season to taste with salt and pepper.
5.In a large bowl, toss the tomatoes, onions, lettuce, lemon juice, olive oil and oregano, and season to taste with salt and pepper. Toast the pita until soft and warmed through, about 2 minutes. To assemble gyros, spread some of the tzatziki onto the pita and top with the pork and salad.
