Pork Gyros Recipe

These smoked pork gyros are stacked onto a vertical spit with thinly sliced pork shoulder marinated in a flavorful Greek yogurt and onion marinade, then slow cooked over live coals until juicy and tender.

If you have been looking for a way to make pork gyros at home that actually tastes like something from one of the best Greek restaurants you have been to, this is the recipe. We are talking about marinated pork shoulder, a vertical spit, real charcoal heat, and a tzatziki sauce worth eating by the spoonful. This is not a shortcut recipe that swaps in a slow cooker or a large non-stick pan. This is the real thing, and it is more approachable than you think.

Don’t have a rotisserie? No problem! You can use the hanging method like I did, or use skewers to slow smoke and sear the meat. You have easy and accessible options to make this delicious.

Why This Recipe Works

• The marinade does the heavy lifting. A yogurt-based marinade with lemon juice, red wine vinegar, garlic, and warm spices breaks down the pork over time, building layers of flavor before it ever touches the grill.
• Pork shoulder is the right type of meat. Thinly sliced pork butt has enough fat to stay tender and juicy as it cooks low and slow, unlike pork tenderloin, which can dry out quickly.
• Low heat plus wood smoke is the difference maker. Cooking at 275°F with cherry or pecan wood gives you a slightly smoky, caramelized exterior without drying out the interior.
• A quick sear after slicing is optional but worth it. Running the shaved pork through a hot cast iron skillet gives you crispy, caramelized edges that take the texture to the next level.

Ingredients

Pork Gyro Marinade

• Boneless pork butt (thinly sliced)
• Plain Greek yogurt
• Yellow onion (grated)
• Garlic cloves
• Olive oil
• Lemon juice
• Red wine vinegar
• Dried oregano
• Kosher salt
• Black pepper
• Paprika
• Cumin
• Allspice
• Onion halves (for the spit)

Substitutions: If you do not have red wine vinegar on hand, white wine vinegar works as a substitute. Sour cream can replace Greek yogurt in the marinade if needed, though fresh yogurt gives better results. Smoked paprika instead of standard paprika adds a deeper layer of flavor.

For Serving

• Warm pita bread (pita pockets work too)
• Tzatziki sauce
• Sliced tomatoes
• Sliced red onion
• Fries

Note on tzatziki: You can make homemade tzatziki using grated cucumber (trim the cucumber of seeds first), fresh yogurt, blended garlic, olive oil, and a pinch of salt. A food processor makes quick work of grating. If you are in a time crunch, a store-bought version is a fine substitute ingredient.

How to Make Pork Gyros

Step 1: Marinate the Pork

In a large bowl, combine the Greek yogurt, grated onion, olive oil, lemon juice, red wine vinegar, minced garlic, oregano, salt, pepper, paprika, cumin, and allspice. Stir until everything is fully combined.

Add the thinly sliced pork shoulder to the bowl and toss until every piece is evenly coated with the marinade. Transfer to a covered container or zip-top bag and refrigerate for at least 4 hours. Overnight is best for a deeper flavor and tender pork.

Tip: The more surface area exposed to the marinade, the better. Make sure you are slicing the pork into thin, even pieces before adding it to the bowl. A sharp knife and partially frozen meat make this step much easier.

Step 2: Build the Vertical Spit

Remove the pork from the refrigerator and let it sit at room temperature for about 20 to 30 minutes before building the spit.

Thread the marinated pork slices onto the vertical skewer, pressing each layer tightly together as you build upward. The goal is a compact, unified mass of meat, not loose individual slices. Place an onion half on the bottom and top of the skewer to hold everything in place and keep the meat pressed together as it cooks.

Step 3: Cook the Pork Gyros

Prepare your charcoal grill or smoker to 275°F. Use a combination of cherry and pecan wood for a mild, slightly sweet smoke flavor that complements the Mediterranean seasoning blend without overpowering it.

Hang the spit over the coals with a drip pan underneath to catch the rendered fat and juices. Cook low and slow until the outer layer of the meat is deeply browned and pulling away.

Chef’s Note: The pork was hung directly over open coals in a drum smoker for this recipe. If you have a different setup, a two-zone configuration on a charcoal or gas grill works well. Place the spit on the indirect side and let the radiant heat do the work. Avoid cooking at too high a temperature, or the outside will dry out before the interior finishes.

Step 4: Rest the Meat

Remove the spit from the grill once the exterior is browned and the pork reaches a minimum internal temperature of 165°F. Wrap loosely in aluminum foil and let it rest for 15 minutes. This step helps the juices redistribute so the meat stays tender when you slice it.

Step 5: Slice and Serve

Using a sharp knife, shave thin slices directly from the spit, working from the outside in. Serve the pork immediately as-is for juicy, pull-apart texture, or transfer the slices in a single layer to a hot cast iron skillet or flat top and sear for crispy caramelized edges. The sear only takes a couple of minutes per batch at medium-high heat.

Step 6: Assemble the Gyros

Pile the sliced pork into warm pita bread. Top with tzatziki sauce, sliced tomato, slices of red onion, and fries if you want to go full taverna-style. That is it.

Tips, Variations, and Storage

Make-ahead: The marinade can be mixed and the pork can be left to soak for up to 24 hours in the refrigerator. The spits can be built a few hours before cooking and kept covered in the fridge.

No vertical spit? You can still make a great version of this recipe. Cook the marinated pork in a single layer on a hot pan or grill grates at medium-high heat for 4 to 6 minutes per side, or until cooked through and no pink remains. It will not have the same rotisserie texture, but the flavor from the marinade will still come through.

Searing the slices: Running the shaved pork through a dry pan or cast iron at medium-high heat for 1 to 2 minutes gives you crispy, slightly charred edges. This technique mimics the crust you get from a professional vertical rotisserie and is worth the extra step.

Storage: Leftover pork keeps in an airtight container in the refrigerator for up to 4 days. Reheat in a hot pan for best results rather than the microwave, which can make the meat tough.

Serving ideas beyond pita: The pork also works over rice, in a grain bowl, or stuffed into pita pockets with a cucumber crema or yogurt-based sauce in place of tzatziki.

What to Pair With Pork Gyros

Sides

• Starchy sides like my grilled potatoes or this delicious bulgur pilaf are great to pair with it.
• A simple cucumber and tomato salad with red onion, olive oil, and a pinch of salt keeps things light and cuts through the richness of the pork. Try this Armenian tabbouleh.
• Hummus and warm pita on the side give you something to snack on while the meat rests, and make the spread feel more like a full mezze.
• Fries are the traditional Greek gyros accompaniment and they go right inside the pita. Thin, crispy fries work best.

Sauces

• Tzatziki is the classic and the one you want on the table at all times. If you have extra, it doubles as a dipping sauce for pita and vegetables.
• A simple garlic yogurt sauce made with fresh yogurt, blended garlic, lemon juice, and a pinch of salt works as a milder alternative

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