I love Gyro and for the record – in Greece the most popular are pork or chicken gyro. That meatloaf stuff you see in Canada and the US is not found in Greece.
Regular readers of my blog may recall other do-it-yourself recipes so what’s another one? This method uses pork butt (shoulder) that are cut into pieces similar in size to a pork tenderloin.
Each piece gets seasoned/dry brined then roasted high heat then at a more moderate heat. Rested and sliced – back in the oven under the broiler to give you a decent make-at-home pork gyro.
Cut your pork lengthwise in half and once again in half. You should now have 4 long pieces of pork. Season the pork with the listed seasonings and place on a tray, cover with foil and place in the fridge for a day or overnight.
Before cooking, take out the fridge and place on a wire rack over a baking tray. Allow one hour for the meat to return to room temperature.
Pre-heat your oven to 450F. Place the pork in your pre-heated oven and roast for 20-30 minutes or until you have a nice brown colour.
Reduce the oven temperature to 375F and cook for another hour. Your meat should be fork tender. Allow to rest for 20 minutes.
Slice your meat as thing as possible (try an electric meat carver) and place on a sheet pan. Sprinkle some salt/seasoning salt on top and place in your oven. Turn on the broil and roast meat for 5-10 minutes or until edges just crisp up.
To assemble Gyro, have sliced onions, tomatoes, Tzatziki and perhaps some fries ready to wrap in your pita bread.
Notes
Seasoning: No amounts given as size of meat varies. Simply sprinkle each listed seasoning over all of the meat.
While your daily tasks are different from that generation, you’re busy and one pot cooking is going to help you in the kitchen! Read book details. Barnes & Noble book purchases here.
