Nitrate & Nitrite Free Classic Pork Gyros
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Learn more →Ingredients
4 servings
For the pork
- 1.5 lb boneless pork shoulder, sliced ¼-inch thick
- 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
- 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
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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