Pork gyros
Slow-cooked pork is paired with crunchy salad and homemade tzatziki in this Greek-inspired crowd-pleaser
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 1tsp cumin
- 1tsp coriander
- 1tsp oregano
- 5 ½tsp smoked paprika
- ½tsp garlic powder
- 1kg pork shoulder joint, fat and rind removed
- 2tbsp olive oil
- 800ml vegetable stock
- ½cucumber, halved lengthways and deseeded
- 200g greek yogurt
- 1small garlic clove, crushed
- 2tbsp fresh mint, leaves only, finely chopped
- 1small red onion, thinly sliced
- 6greek-style wraps
- 2Little Gem lettuces, shredded
- 2large tomatoes, sliced
Instructions
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.