Another Gyro at Home Recipe
I love Gyro and for the record – in Greece the most popular are pork or chicken gyro. That meatloaf stuff you see in Canada and the US is not found in Greece.
Regular readers of my blog may recall other do-it-yourself recipes so what’s another one? This method uses pork butt (shoulder) that are cut into pieces similar in size to a pork tenderloin.
Each piece gets seasoned/dry brined then roasted high heat then at a more moderate heat. Rested and sliced – back in the oven under the broiler to give you a decent make-at-home pork gyro.
8
servings
10
minutes
1
hour
40
minutes
-
1 Pork Butt (boneless)
-
seasoning salt
-
black pepper
-
white sugar
-
granulated garlic
-
onion powder
-
sweet paprika
-
dried Greek oregano
- Cut your pork lengthwise in half and once again in half. You should now have 4 long pieces of pork. Season the pork with the listed seasonings and place on a tray, cover with foil and place in the fridge for a day or overnight.
- Before cooking, take out the fridge and place on a wire rack over a baking tray. Allow one hour for the meat to return to room temperature.
- Pre-heat your oven to 450F….
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