In a bowl, mix together the brown sugar, oregano, smoked paprika, coriander, salt, pepper, and olive oil until you have a well-blended paste.

Add the pork and mix well so the marinade coats all the meat. Cover with plastic wrap and refrigerate for at least 1 hour.
When ready to cook, remove from the fridge. Preheat the oven to 400°F (200°C) with convection, if available.

Wash the potato well and cut off one of the wide sides to create a stable base. Wrap it in aluminum foil and insert a wooden skewer into it. Place on a baking sheet and thread the marinated pork slices onto the skewer, layering them crosswise to resemble a gyro spit like you see in restaurants.

Roast for at least 1 hour. If it starts to brown too much, cover with foil and continue baking. For fully cooked meat, slice from the outside in and return the rest to the oven to keep cooking, just like in restaurants.

If you don’t mind the meat being a little less done toward the center, you can remove it from the oven and serve right away. Enjoy!