Pork Gyro
  • 1 pork shoulder boneless (about 7 lb.)
  • 1 cup EVOO
  • 1.5 cup Fresh Lemon juice
  • 3 tablespoons Salt
  • ½ cup Granulated garlic
  • ⅓ cup Dry Oregano
  1. Slice the pork into thin steaks and pound until you reach ¼’’ thickness
  2. Whisk all the marinade ingredients in a large bowl and add the pork. With clean hands, massage marinade into the meat until it is fully coated. Put a layer of cling wrap directly on the pork in the bowl to avoid too much air contact and leave overnight in the fridge.
  3. Skewer all the pork back together to form a large stack. Try and keep any fatty bits evenly distributed across the meat so as to help self-baste.
  4. Cook on a medium-high grill until crispy. Shave outside layers off as they become cooked until it’s all cut. Serve with fresh sliced vegetables like tomatoes and cucumbers, tzatziki and flatbread.
  5. If you can’t find a big enough skewer, grilling the pieces of pork individually and slicing them thinly will work too (small kabobs work in a pinch), just make sure they do not over cook and become dry.
  6. Garnish with freshly chopped parsley.
Recipe by Honest Cooking at https://honestcooking.com/mediterranean-inspired-pork-gyros-by-yafo-kitchen/