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Smoked Pork Gyros
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Smoked Pork Gyro

Smoked Pork Gyro, Pork Shawarma, Pork Souvlaki, Pork on a stick, it doesn’t really matter what you call it, this recipe of stacked, marinated pork cooked over fire and stacked on pita with cheese and veggies is one of the most satisfying street meals you can get. I made this recipe for employee appreciation day at You Need a BBQ and it was a major hit for the staff. It was also super friendly for our vegetarians because they could eat the veggies with no meat and for our Celiac’s because they could have the meat and veggies with no Pita. Everyone thought it was a hit and I can’t wait to make it again even though we just finished! This recipe uses the Trompo King, a very cool BBQ tool made for stacking meat.
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Course: Lunch
Cuisine: Greek, Pork
Keyword: Different, Impressive
Difficulty: Medium
Servings: 8 people
Author: Russell Bird

Equipment

Ingredients

Ingredients for Pork Gyro

Ingredients for Marinade

  • ½ cup Tomato Paste
  • ½ cup Minced Garlic
  • ¾ cup Extra Virgin Olive Oil
  • ¼ cup Apple Cider Vinegar
  • ¼ cup Yonedas Red Seasoning
  • 1 each Juice of 1 Lemon
  • 2 tbsp Dried Oregano

Instructions

Prepare by Marinating the Meat

  • Place all the Marinade ingredients in a large bowl and mix together. Next, take your pork butt or loin and cut it into 1/4 inch thick strips of meat. Take a large resealable bag and dump the marinade into the bag along with all of the Pork Gyro meat. Massage the meat for about 60 seconds to make sure that the marinade penetrates deeply throughout. Place the bag with the Gyro and marinade into the refrigerator overnight.

Make the Pork Gyro Stack

  • Pull out your Trompo King and cut and put half of a peeled onion on the bottom of the Stack, this will lift the meat up off the bottom so that it doesn’t burn while cooking and elevate the pork from cooking in its own juices. Next start feeding the marinated pork slices onto the skewer. Alternate the direction of each piece onto the stack so that it does not align with the piece underneath, this will keep your stack nice and even, for even cooking throughout the process. Once you get to the top or you run out of pork, place the 2nd half of the onion on top of the spike.

Smoke to Pork Gyros

  • Preheat your smoker to 350 degrees
    Place the Spike onto the smoker at 350 degrees.

Place the Gyros back on the Smoker with the Veggies

  • Once you have carved off all the cooked meat, its time to add some veggies to the bottom of the Trompo King and finish the cook in style. Take your veggies and dice them evenly, toss them in about ¼ cup olive oil and ¼ cup Yonedas White seasoning. Next, lay them out on the bottom plate of the Trompo king so that they can simmer on the pan while also being basted in the juice that run down from the pork.

How to know when it’s done

  • The Gyros are safe to eat when the pork reaches an internal temperature of 145 degrees, but I like my Gyros to be well done, so I like to take it to 160 degrees. The marinating of the meat will ensure that it is still plenty moist. Plus, the higher fat content of a pork shoulder will keep this meat juicy well past 160 degrees. If you are cooking this recipe with loin, you should pull it right at 145 degrees.

Making the Gyros

  • Assembling the Gyros is the easiest part of this recipe. Take a pita and apply 2 slices of provolone cheese or other soft white cheese like Havarti or mozzarella. Place the pita on the grill for 1 minute to melt the cheese and toast the pita. Next place a scoop of meat and a scoop of vegetables onto the top of the pita and drizzle with about a tablespoon of Lane’s sorta white sauce. Grab a napkin and dig in!

Step by Step

  • Mix up all the marinating spices
  • Add the sliced pork and let it marinate overnight in the refrigerator
  • Place an onion on your cooking spike and then thread on all the marinated pork
  • Top the spike with another onion and then place on the smoker at 350 degrees F
  • Cook for 1 hour and then carve off the exterior meat, set aside for later
  • Place your sliced and seasoned vegetables onto the bottom of the tromp king for the final 30 minutes
  • Once your internal temp is reached, let the Gyro rest for 5 minutes and then slice and serve

Notes

Where can I get a Gyro Spike?

We used a Trompo King for our Smoked Pork Gyro Recipe and we are hoping to have this item in stock for summer 2022, but with supply chains being a challenge you can also use a rotisserie, skewers, or Oraneyun Brazilian vertical skewers, Fireloop Stainless removeable skewers, Kebab spike stands, Gaucho Skewers and more. We like the tromp king because of its versatile spike system that can adjust to different heights as well as the stainless-steel construction of the pan makes it easy to clean and rugged for daily use.

Where can I buy Yonedas Seasonings and knives?

Go to www.yonedas.com, they are expanding their sales across Canada and hopefully to break into the USA soon. You can also buy it on our website, where we ship seasoning orders over $150 for free Canada wide.

What if I am Gluten Free?

This recipe is entirely gluten free, except for the Pita, so if you are looking for a gluten free version, consider using gluten free pita, gluten free tortilla or serving the gyro meat on a bed of rice.

Does Gyro have to be made with Pork?

Absolutely not, this recipe is famous all over the world and is made with many regional delicious meats like Mutton, Lamb, Chicken, Beef, Turkey, Veal and more. One of the most popular street foods in the world by far. Pork is just a great option because of its flavorful profile and inexpensive cost.

What are the best toppings for Gyros?

I like to serve my Gyro with a side of white sauce but also an array of grilled vegetables. Shaved lettuce is delicious as well as pickled banana peppers and tomato for fresh vegetables. I’ve also seen people use pickled onions which are also delicious, just not a staple of my fridge. Many people will also serve their Gyros with Hummus, Tzatziki, Tahini or Amba Mango sauce.
Tried this recipe?Let us know how it was!