Flatbreads topped with pork gyros, tomatoes, red onion, lettuce. Next to a bowl of tzatziki

Pork gyros

Name: Pork gyros
Prep time: 20 min
Cook time: 2 h 45 min
Total time: 3 h 5 min
Yield: 6
Cuisine: Greek
Ingredients: 1 tsp cumin; 1 tsp coriander; 1 tsp oregano; 1½ tsp smoked paprika; ½ tsp garlic powder; 1kg pork shoulder joint fat and rind removed; 2 tbsp olive oil; 800ml vegetable stock; ½ cucumber halved lengthways and deseeded; 200g greek yogurt; 1 small garlic clove crushed; 2 tbsp fresh mint leaves only, finely chopped; 1 small red onion thinly sliced; 6 greek-style wraps; 2 Little Gem lettuces shredded; 2 large tomatoes sliced

Linzi Pucino

Save recipe

Serves 6

Easy

Prep: 20 mins

Cook: 2 hrs and 45 mins

A star rating of 5 out of 5.10 ratingsRate

loading...

Get 5 months for £5 when you subscribe today

Make our pork gyros recipe for an easy sharing dinner. Slow-cooked pork is paired with salad and homemade tzatziki in this Greek-inspired crowd-pleaser

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Beef stifado with a rich tomato and red wine sauce

A star rating of 4.5 out of 5.2 ratings

Spanakopita

A star rating of 5 out of 5.3 ratings

Greek salad

A star rating of 5 out of 5.2 ratings

Try our pork gyros, then check out our chicken gyros, slow-cooked lamb gyros and more Greek recipes.

A little assembly is all it takes to finish this impressive dish.

How to make the perfect pork gyros: cook's tips

Steeping the red onion in water removes some of its bite and harsh flavour.
Keep the cooking liquid from the pork and use in risottos or soups.
Make your own pork crackling with the leftover fat and rind. Serve them as delicious canapés.

How to store pork gyros: Any leftover shredded pork can be used in other meals or frozen for up to 3 months.

How to serve pork gyros: The pork can be used in pasta sauces, risottos or served simply with salad.

Can it be made in advance? Pork can be cooked and shredded in advance, cooled and then stored in the fridge. Bring to room temperature before frying.

Pork gyros recipe

Ingredients

Nutrition

1 tsp cumin
1 tsp coriander
1 tsp oregano
1½ tsp smoked paprika
½ tsp garlic powder
1kg pork shoulder joint

fat and rind removed
2 tbsp olive oil
800ml vegetable stock

For the tzatziki

½ cucumber

halved lengthways and deseeded
200g greek yogurt
1 small garlic clove

crushed
2 tbsp fresh mint

leaves only, finely chopped

To serve

1 small red onion

thinly sliced
6 greek-style wraps
2 Little Gem lettuces

shredded
2 large tomatoes

sliced

Nutrition: per serving

kcal501
fat15.7g
saturates5.1g
carbs43.8g
sugars7.3g
fibre6.3g
protein43g
salt0.58g

Method

step 1

Combine the dried herbs and spices along with a big pinch of salt and rub all over the pork. Heat the oil in a large casserole pan and brown the pork all over on a medium heat for 4-5 mins. Remove the pork using tongs, then pour out any remaining fat into a bowl for later. Place the pork back in the pan and pour in the vegetable stock. Bring to the boil then cover and simmer on a low heat for 2½ hrs, until the pork is tender and can be shredded easily.
step 2

Meanwhile, make the tzatziki. Grate the cucumber into a bowl and sprinkle with salt. Use clean hands to squeeze out all the moisture, before combining with the rest of the ingredients. Season to taste and set aside.
step 3

Put the red onion in a small bowl and cover with water. Once the meat is cooked, remove from the pan (discarding the liquid) and shred with two forks. Heat 1 tbsp of the reserved fat in the casserole over a medium heat and fry the shredded pork for 3-4 mins until crispy. You may want to do this in batches.
step 4

To serve, toast the wraps briefly over a naked flame then spread with the tzatziki. Drain the red onion and sprinkle over before adding the lettuce and tomato. Top with the crispy fried pork before rolling up securely.

Discover more delicious pork recipes

Authors

Linzi Pucino profile image eating a bun wearing a grey bobble hat

Linzi Pucino

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 5 out of 5.10 ratings

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue