Pork Gyros Recipes

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PORK SOUVLAKI GYROS (MEAT ONLY)



Pork Souvlaki Gyros (Meat Only) image

Without dropping a bundle on a veritical spit and preparing 50 pounds of layered souvlaki, this is as close as you can get to the real deal right in your kitchen. Having tried many recipes, I scrapped all and started from scratch with a simple pulled pork roast recipe. So, the texture is not exact, but the flavor is nearly identical to what I've tasted in Iraklion, Fira, Mytilini, and mainland Greece.

Provided by David S 2

Categories     One Dish Meal

Time 7h

Yield 4-6 serving(s)

Number Of Ingredients 11

2 lbs pork roast
1 teaspoon dried oregano
1 teaspoon greek adobo seasoning
1/4 cup water
1/4 cup extra virgin olive oil
2 tablespoons lemon juice
2 tablespoons vinegar
1 tablespoon soy sauce
2 garlic cloves
1/2 medium onion
salt

Steps:

  • - Mix the dried herbs, water, olive oil, lemon juice, soy sauce, and vinegar in a bowl deep enough to hold the pork roast.
  • - Coat pork roast with the marinade.
  • - Slice the garlic and onion and spread over top of meat.
  • - Cover and refrigerate for at least 2 hours, turning and coating several times.
  • - Place all in roasting pan or dish.
  • - Tent and roast at 300 degrees 4 to 4.5 hours, basting often with its own juices. Should have internal temp of at least 170 degrees.
  • - After removing from oven, allow to cool to touch.
  • - Remove meat from bone, discarding any fat and/or grissle.
  • - Mix all sauce and bits from the pan together with the pulled meat and salt to taste.
  • - Meat should be very moist but if necessary, add olive oil and water to moisten especially if reheating.
  • - Before serving, dry fry (no oil) the meat in a non-stick skillet. This will produce crispy golden brown bits nearly identical to that from a rotisserie.

Nutrition Facts : Calories 421.5, Fat 22, SaturatedFat 4.4, Cholesterol 156.5, Sodium 384.7, Carbohydrate 2.7, Fiber 0.4, Sugar 0.9, Protein 50.6

PORK GYROS



Pork Gyros image

This lemon-bright and paprika-dusted pita filling is based on memories of the gyros served at Kalimera Souvlaki Art in Melbourne, Australia, one of the best Greek restaurants in a city that supports a great number of them. I've cooked it here in the oven, but the preparation would take well to the grill. However you prepare it, serve the crisped meat with warm pita, cucumbers, tomatoes and onion, tzatziki sauce, hot sauce, French fries, mint leaves, really whatever you like.

Provided by Sam Sifton

Categories     meat, main course

Time 1h

Yield 6 servings

Number Of Ingredients 10

2 1/2 pounds pork shoulder
Juice of 2 lemons
1/4 cup plus 1 tablespoon extra-virgin olive oil
8 cloves garlic, peeled and minced
1 medium-size tomato
2 medium-size yellow onions, peeled
1 tablespoon plus 1 teaspoon smoked or sweet paprika
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
1 1/2 tablespoons fresh oregano leaves, approximately 5 sprigs

Steps:

  • Put pork shoulder on a plate, and place in the freezer for approximately 1 hour, or until it is firm to the touch. Put meat on a cutting board, and using a sharp knife, remove and discard any skin, then slice the meat thinly against the grain, into 1/2-inch slices.
  • Make the marinade. In a large bowl, whisk together the lemon juice, 1/4 cup olive oil and garlic. Using a box grater, grate the tomato and one of the onions into the marinade, then add 1 tablespoon of the paprika, along with the salt, pepper and oregano leaves. Whisk again, then place the sliced pork into the marinade, toss to combine and cover and refrigerate the meat for at least one hour and up to overnight.
  • When ready to cook, heat oven to 450. Use the remaining tablespoon of olive oil to grease a rimmed sheet pan. Quarter the remaining onion, add it to the pork and marinade and toss once to combine. Remove the pork and onion from the marinade, and place on the pan, spreading everything evenly across it.
  • Put the pork in the oven, and roast until it is browned, crisp at the edges and cooked through, about 30-40 minutes. Check the meat at around 20 minutes to see how much liquid is in the pan. If there is a lot, remove the pan, and pour off all but a few tablespoons. Remove the finished pork from the oven, allow to rest for a minute or two, then chop into bits. (To make the pork even crisper, set a large pan over high heat, add a tablespoon of olive oil to the pan, then the sliced pork, and sauté until everything curls tight in the heat.) Scatter the remaining paprika over the top of the meat, and serve with warm pita, sliced cucumbers and onions, tomato, tzatziki sauce, hot sauce, French fries, scattered mint leaves, ketchup, really whatever you like.

Nutrition Facts : @context http, Calories 586, UnsaturatedFat 28 grams, Carbohydrate 10 grams, Fat 46 grams, Fiber 3 grams, Protein 34 grams, SaturatedFat 13 grams, Sodium 662 milligrams, Sugar 3 grams

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