Low Sodium Classic Pork Gyros

Total time2 hr 55 min

Prep time25 min

Cook time30 min

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Ingredients

4 servings

For the pork

1.5 lb boneless pork shoulder, sliced ¼-inch thick
Signature SELECT Bone In Pork Steak Shoulder Blade Steak - 1.5 Lb Bone-In Pork Shoulder Blade Roast - 4.5 Lb Boneless Pork Shoulder Blade Roast - 3.5 Lb Meat Counter Pork Shoulder Blade Steak Value Pack - 3.5 Lb Kroger® Pork Shoulder Butt
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3 tbsp olive oil
3 cloves garlic, minced
2 tbsp fresh lemon juice
1 tsp dried oregano
1 tsp ground cumin
½ tsp smoked paprika
½ tsp ground coriander
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For the tzatziki

1 cup plain full-fat greek yogurt
½ english cucumber, grated and squeezed dry
1 clove garlic, minced
1 tbsp fresh lemon juice
1 tbsp olive oil
1 tbsp fresh dill, finely chopped
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

4 pita breads
2 medium tomatoes, thinly sliced
½ small red onion, thinly sliced
fresh parsley, roughly chopped (optional)

Instructions

1
In a large mixing bowl, combine the olive oil, minced garlic, lemon juice, dried oregano, cumin, smoked paprika, coriander, salt, and black pepper. Add the pork shoulder slices and toss until every piece is evenly coated. Cover and refrigerate for at least 2 hours, or up to overnight.
2
While the pork marinates, make the tzatziki. Grate the cucumber on the large holes of a box grater, then gather it in a clean kitchen towel or cheesecloth and squeeze firmly until most of the liquid is gone. In a bowl, stir together the Greek yogurt, squeezed cucumber, minced garlic, lemon juice, olive oil, dill, and salt. Cover and refrigerate until ready to serve.

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