My favourite recipe for Crispy Pork Gyros with Homemade Tzatziki and how to get that perfect crispy-on-the-outside and tender-on-the-inside meat!

Crispy Pork Gyros with Homemade Tzatziki

My favourite recipe for Crispy Pork Gyros with Homemade Tzatziki and how to get that perfect crispy-on-the-outside and tender-on-the-inside meat!
Course Dinner
Cuisine Greek
Keyword Any Time Of the year, Fakeaway, Holiday Food, Street Food
Prep Time 30 minutes
Cook Time 3 hours 20 minutes
Total Time 3 hours 50 minutes
Servings 6 Gyros
Author Nicky Corbishley

Ingredients

  • 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 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)

Tzatziki:

  • ½ a large cucumber
  • 200 g Greek yoghurt (full fat works best)
  • 1 tsp white wine vinegar
  • 1 tsp dried dill (or 1 tbsp. fresh dill, chopped)
  • ½ a small clove of garlic peeled and crushed
  • ½ tsp sugar
  • 1 pinch of salt

To Serve:

  • 6 Warm Greek pita breads use gluten-free wraps if required - Newburn bakehouse do a pretty good one
  • 1 shredded lettuce I use O'So Sweet variety
  • 10 cherry tomatoes quartered
  • 1 small red onion peeled and thinly sliced
  • Small portion approx 150g/2 cups cooked french fries (optional)

Instructions

  • Preheat the oven to 180C/350F.
  • 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).
  • 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.
  • 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.
  • Meanwhile, make the tzatziki. Slice the cucumber in half lengthways, and scoop out the seeds with a teaspoon. Grate the cucumber with a grater, then squeeze all of the liquid out using your hands. Place the squeezed out cucumber in a bowl and add the rest of the tzatziki ingredients. Mix together, then cover and refrigerate until ready to serve.
  • Once the meat is cooked, take out of the oven and carefully remove 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 in a large frying pan and add the pork plus a pinch of salt and pepper. Fry on a high heat, 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, the arrange the pork on top. Sprinkle on red onion slices and a few french fries if you like.
  • Spoon on a tablespoon or two of tztaziki, then roll up the gyros and serve.

Notes

Nutritional Information is per serving.

Nutritional Information

Calories: 1156kcal | Carbohydrates: 49g | Protein: 81g | Fat: 68g | Saturated Fat: 27g | Cholesterol: 260mg | Sodium: 1490mg | Potassium: 1540mg | Fiber: 4g | Sugar: 5g | Vitamin A: 840IU | Vitamin C: 16.6mg | Calcium: 216mg | Iron: 7mg
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