Description
Juicy pork shoulder, marinated and grilled to perfection. Served with fresh veggies, tzatziki, and flatbread for a delicious meal.
Ingredients
Units
- 7 lb (3.2 kg) boneless pork shoulder or pork neck
- 1 cup (240 ml) extra virgin olive oil
- 1 1/2 cups (360 ml) fresh lemon juice
- 1/2 cup (120 ml) granulated garlic
- 3 tbsp salt
- 1/3 cup (80 ml) dried oregano
- 1 tsp (3 g) ground cumin
- 1 tsp (3 g) smoked paprika
- 1/2 tsp (2 g) black pepper
- 1/2 tsp (2 g) crushed red pepper flakes (optional)
For the Tzatziki Sauce
- 1 cup (240 g) Greek yogurt
- 1/2 medium cucumber, grated and excess water squeezed out
- 1 clove garlic, finely minced
- 1 tbsp (15 ml) olive oil
- 1 tbsp (15 ml) lemon juice
- 1 tbsp (3 g) chopped fresh dill or mint
- Salt and black pepper, to taste
For Serving
- 4 pita or flatbreads, warmed
- 1 small red onion, thinly sliced
- 1 medium tomato, sliced
- 1 cup (70 g) shredded lettuce or chopped romaine
- 1/4 cup (30 g) crumbled feta cheese
- Chopped fresh parsley or dill, for garnish
Instructions
- Trim any excess fat from the pork shoulder and slice into thin steaks, then pound to about 1/4 inch (6 mm) thickness.
- In a large bowl, whisk together the olive oil, lemon juice, granulated garlic, salt, dried oregano, cumin, smoked paprika, black pepper, and red pepper flakes if using. Add the pork and, with clean hands, massage the marinade into the meat until fully coated. Press a layer of plastic wrap directly onto the pork to limit air exposure, and refrigerate overnight (at least 4 hours if you’re short on time).
- Skewer the pork pieces back together to form one large stack, distributing any fatty pieces evenly through the stack so the meat self-bastes as it cooks. If you don’t have a skewer long enough for the full stack, grill the pieces individually (or thread onto smaller kabob skewers) and slice thinly once cooked — just watch closely so they don’t overcook and dry out.
- Preheat a grill or grill pan over medium-high heat and lightly oil the grates. Grill the stack until the outside is crisp, shaving off the outer layers as they finish cooking, and continue until all of the meat is cooked and shaved.
- While the pork cooks, make the tzatziki: in a bowl, combine the Greek yogurt, grated cucumber, minced garlic, olive oil, lemon juice, dill, salt, and pepper. Mix well and chill until ready to serve.
- To assemble the gyros, spread a spoonful of tzatziki on each warmed pita. Top with the shaved pork, tomato, onion, and lettuce, then sprinkle with feta and chopped parsley or dill.
- Wrap the pita around the filling, or serve open-faced with extra tzatziki on the side.
Notes
- Marinate the pork overnight for the best flavor.
- Partially freezing the pork for 30 minutes makes thin slicing easier.
- Use Greek yogurt with at least 2% fat for creamier tzatziki.
- Warm pitas briefly on the grill to make them pliable.
- Leftover pork can be added to salads or grain bowls the next day.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Cuisine: Greek
Nutrition
- Serving Size: 8 oz
- Calories: 450
- Sugar: 5
- Sodium: 700
- Fat: 25
- Saturated Fat: 8
- Unsaturated Fat: 15
- Carbohydrates: 20
- Fiber: 3
- Protein: 40
- Cholesterol: 100