My favourite recipe for Crispy Pork Gyros – including how to get that perfect crispy-on-the-outside and tender-on-the-inside meat!Crispy Pork Gyros with lettuce, tomato, red onion and tzatziki on an open flatbread

Currently daydreaming about holidays…

One thing I’m guaranteed to buy at least three times whenever on holiday in Greece, is authentic Greek Gyros.

Honestly, that juicy meat, refreshing tzatziki and handful of cheeky fries all wrapped up in bread heaven (aka Greek pita flatbreads) from that tiny little cafe down a quiet backstreet…….

…..I think it’s better than anything you can get at a restaurant.

Crispy pork gyros wrapped in a flatbread with lettuce, tomato and red onion

Who needs to get dressed up and spend a fortune eating out, when you can sit on a plastic chair, eating Pork Gyros and sipping from a can of ice-cold Amstel!

…generally with slightly burnt shoulders and sea-water frizzed hair. Ahh, them were the days!

We haven’t been to Greece in ages, but I haven’t forgotten that salty, crispy meat. The perfect hangover cure after a few too many cocktails 🙂

Shredded pork on a board with two forks

What do we need?

Pork Rolled boneless shoulder of pork (skin on) is a great cut of meat for homemade gyros. There’s usually some marbling of fat in this cut – that will add flavour and tenderness to the meat, and that fatty skin will protect the meat from drying out during slow-cooking. 

Spices – The spices are mixed to form a rub which coats the pork before being sealed in a hot pan. This sealing process, followed by the slow-cooking process means the flavour really permeates through the meat.

Ingredients for pork gyros on a wooden table

How to make homemade Gyros

Full recipe with detailed steps in the recipe card at the end of this post.

  1. Mix together the spices and roll the pork joint in the spice mix. Seal the pork on all sides in a hot oven-proof pan with a little oil.
  2. Add garlic and stock to the pan. Bring to the boil, place a lid on and place in the oven to cook for 2 ½ – 3 hours – until the meat is tender.
  3. Remove the meat from the oven, place on a chopping board, remove and discard the rind, then shred the meat using two forks.
  4. Fry the shredded pork in a hot frying pan with a little oil and a pinch of salt and pepper until golden and crispy.

8 image collage showing how to make Pork Gyros

Serve the pork on flatbreads with lettuce, tomatoes, red onion, tzatziki and a few french fries if you like.

Pork gyros on an open flatbread with lettuce, onion, tomato and tzatziki

Authentic Greek Gyros

Usually authentic gyros is make from skewering heavily seasoned meat (often chicken or lamb, sometimes pork) and cooking it slowly on a rotisserie (gyro actually translates to rotation).

Mine is a slightly different approach to get that juicy/crispy/salty taste. But it works!! No need to go out to by a rotisserie!

I’ve been making this recipe for years now and it comes out of the recipe box at the start of every summer.

Pork Gyros in a flatbread with sauce and toppings, being held in a hand

This recipe easily makes 6-8 gyros (or more if you add a few extra fries!). If that’s too much, then freeze some of the meat just after shredding. You can then defrost and continue on with the recipe from there.

What to serve it with

You can serve this gyros with:

Ingredient swaps

  • Serve the crispy pork and tzatziki as part of a salad bowl with chopped veggies, quinoa, avocado and feta
  • Try crispy lamb instead of pork – I LOVE these Lamb Barbacoa tacos
  • Swap out the veggies for whatever you like – baby spinach, jalapenos, sun dried tomatoes, slices of bell pepper and sliced spring onions (scallions) would all be great additions/swaps
  • Swap out the tzatziki for my tahini shawarma sauce from this chicken shawarma recipe

Watch how to make it:

YouTube video

More Street Food Inspired Recipes

5 from 12 votes

Crispy Pork Gyros

My favourite recipe for Crispy Pork Gyros - including how to get that perfect crispy-on-the-outside and tender-on-the-inside meat!
Prep Time: 30 minutes
Cook Time: 3 hours 20 minutes
Total Time: 3 hours 50 minutes
Servings: 6 Gyros
Course: Dinner
Cuisine: Greek


  • ½ tsp celery salt
  • 1 tsp ground cumin
  • ½ tsp garlic salt
  • 2 tsp ground coriander
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp paprika
  • 1 tsp salt
  • 1 tsp black pepper
  • 1.8 - 2 kg (4 - 4.5lb) boneless rolled pork shoulder joint with rind
  • 3 tbsp vegetable oil
  • 4 cloves garlic peeled and minced
  • 3 cups hot chicken/pork/vegetable stock (use bouillon for gluten-free)

To Serve:

  • 6 warm Greek pita breads
  • 1 shredded lettuce I use O'So Sweet variety
  • 16 cherry tomatoes quartered
  • 1 small red onion peeled and thinly sliced
  • Tzatziki - try my homemade tzatziki
  • small portion approx 150g/2 cups cooked french fries (optional)
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  • Preheat the oven to 180C/350F (fan).
  • Sprinkle the celery salt, cumin, garlic salt, ground coriander, oregano, thyme, paprika, salt, and black pepper on a chopping board. Roll the pork joint in the spice mix so that all the meaty sides are well covered (no need to cover the rind - as that will be discarded eventually anyway).
    ½ tsp celery salt, 1 tsp ground cumin, ½ tsp garlic salt, 2 tsp ground coriander, 1 tsp dried oregano, 1 tsp dried thyme, 1 tsp paprika, 1 tsp salt, 1 tsp black pepper, 1.8 - 2 kg (4 - 4.5lb) boneless rolled pork shoulder joint with rind
  • Add 2 tbsp of the oil to a large oven-proof pan or dutch oven and heat over a medium-high heat. Add the pork and sear the meat on all sides, except the rind side.
    3 tbsp vegetable oil
  • Add the garlic and stock to the pan. Bring to the boil, place a lid on and place in the oven to cook for 2 ½ - 3 hours – until the meat is tender and will flake with a fork.
    4 cloves garlic, 3 cups hot chicken/pork/vegetable stock
  • Once the meat is cooked, take it out of the oven and carefully remove it from the pan using two forks. Place on a chopping board and carefully remove and discard the rind.
  • Shred the meat using two forks.
  • Heat the remaining oil over a high heat in a large frying pan and add the pork plus a pinch of salt and pepper.
  • Fry, turning a few times during cooking, until golden brown (about 6-8 minutes). You may need to do this in two batches, depending on the size of your pan.
  • Place the pita breads on plates or parchment (if wrapping up). Top with lettuce and tomatoes, then arrange the pork on top. Sprinkle on red onion slices and a few french fries if you like.
    6 warm Greek pita breads, 1 shredded lettuce, 16 cherry tomatoes, 1 small red onion, small portion approx 150g/2 cups cooked french fries (optional)
  • Spoon on a tablespoon or two of tztaziki, then roll up the gyros and serve.


YouTube video


Can I make it ahead?
You can slow-cook the pork ahead of time, then shred, cool, cover and refrigerate for up to two days.
Then fry the pork as per the recipe when you're ready to make the gyros.
Can I freeze it?
You can slow-cook the pork ahead of time, then shred, cool, cover and freeze. Defrost overnight in the refrigerator, then fry the pork as per the recipe when you're ready to make the gyros.
Nutritional Information is approximate, per serving - including the Greek pitta breads, salad and fries, but excluding the tzatziki.


Calories: 991kcal | Carbohydrates: 47g | Protein: 66g | Fat: 59g | Saturated Fat: 24g | Cholesterol: 215mg | Sodium: 1859mg | Potassium: 1295mg | Fiber: 4g | Sugar: 4g | Vitamin A: 891IU | Vitamin C: 19mg | Calcium: 165mg | Iron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

This recipe was first posted in November 2017. Updated June 2020 with new photos, tips and video

Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

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Hi, I'm Nicky and I love to cook! I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

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  1. Abi says:

    5 stars
    This is a winner in my house, which is quite an achievement given how fussy my lot are! Amazing with crumbled Feta on top

  2. Sylvia says:

    5 stars
    I have made this recipe several times now, it is so worth it! Thank you very much for sharing it.

  3. Jill Morrison says:

    5 stars
    So tasty everyone just loves it. So easy to make ahead the Greek potato’s were delicious 😋

  4. Richard says:

    5 stars
    Added just a pinch of ground cinnamon too

  5. Sally says:

    Hi this looks amazing! Can I just ask, do you use sweet paprika or smoked? Thank you

    1. Nicky Corbishley says:

      Hi Sally, we can buy just regular paprika in the UK, but sweet or smoked would both work great. I’d probably go with the smoked 🙂

  6. Michelle says:

    Hello! I have an air fryer that has a rotisserie option. Can I make this recipe with the rotisserie option?

  7. Danni says:

    5 stars
    This is amazing a real treat its delicious, even better than an take away version because its home made. A fab Saturday fake away, we have made this a few times now & let the kids do the marinading, they love it. I saved a bit of the spice mix and sprinkled it over the pork when dry frying off… Delicious. Will defo try more of your recipes 🙂

  8. Annie says:

    5 stars
    Fantastic recipe and easy, 1st time I shredded pork too small, went too crispy when re-fried.
    2nd time made for my 60th Birthday bash, made in advance then re- cooked on BBQ Amazing big hit.
    Just made another batch for Friday night, going to have a go at flatbread this time.

  9. Lewis says:

    Can I put this in a slow cooker or simmer it on the hob instead of putting it in the oven?

  10. Mark says:

    Followed your recipe almost to the letter to the letter with a little change at the end. Having taken the pork out to rest I looked in the pot and all the water had reduced leaving just liquid fat and herbs and spices. Seemed a shame to waste all that flavour so I shredded the pork and mice it in the pot with all that lovely flavour.
    I then fried it in batches but didn’t need any more salt. Thank you for your recipe. 👍👍👍