Small portion approx 150g/2 cups cooked french fries (optional)
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.
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 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, 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.
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.