Pork Gyros Recipe

These smoked pork gyros are layered onto a vertical spit with thinly sliced pork shoulder marinated in a tangy Greek yogurt and herb mixture, then slow smoked until tender and juicy.

Course Appetizer, BBQ, dinner, Grilling, Main Course, Side Dish

Cuisine American, Greek, Mediterranean

Keyword easy, party food, Pork Gyros, smoked, tender

Prep Time 30

Cook Time 2

Marinating Time 4

Servings Servings

Calories 338kcal

Author Bon Appeteach

Ingredients

Pork Gyro Marinade

2.5 lb Boneless Pork Butt thinly sliced
1/2 cup Plain Greek Yogurt
1 small Yellow Onion grated
5 Garlic Cloves minced
3 tbsp Olive Oil
1 Lemon juiced
1 tbsp Red Wine Vinegar
2 tsp Dried Oregano
1 tsp Kosher Salt
1 tsp Black Pepper
1 tsp Paprika
1 tsp Cumin
1/4 tsp Allspice
1 Onion (cut in half for the spit)

For Serving

Warm Pita Bread
Tzatziki Sauce
Tomatoes
Sliced Onions
Fries

Instructions

Marinate The Pork

In a large bowl, combine the Greek yogurt, grated onion, olive oil, lemon juice, red wine vinegar, garlic, oregano, salt, pepper, smoked paprika, cumin, coriander, and cinnamon.
Add the thinly sliced pork shoulder and toss thoroughly until every piece is evenly coated. Cover and refrigerate for at least 4 hours, but overnight is best for deeper flavor and tenderness.

Build The Vertical Spit

Thread and tightly stack the marinated pork slices onto the vertical spit, pressing the layers together as you build upward. Use an onion half on the top and bottom of the skewer to keep the meat pressed together and compact in place.

Cook The Pork Gyros

Prepare your charcoal grill or smoker to 275°F. Use a combination of cherry and pecan wood.
Hang the spit over the coals with a drip pan underneath to catch the rendered fat and juices.
Chef's Notes: I hung my meat over open coals in a drum smoker. If you have a different setup, then I recommend setting the smoker or gas grill to a two-zone setup and placing the meat on the indirect side.

Rest The Meat

Remove the spit from the grill and let it rest (covered with foil) for 15 minutes before slicing. This allows the juices to redistribute and helps the meat stay tender.

Slice And Serve

Using a sharp knife, shave thin slices directly from the spit.
Serve the pork immediately as-is for juicy, tender gyro meat, or quickly sear the sliced meat on a hot cast iron skillet or flat top for crispy caramelized edges before serving.

Assemble The Gyros

Pile the pork into warm pita bread and top with tzatziki, tomato, red onion, and fries if desired.

Notes

Store leftover gyro meat in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet for the best texture.

Nutrition