Traditional Pork Gyro

Name: Traditional Pork Gyro
Total time: 3600 s
Yield: Serves 6 to 7 servings
Ingredients: 5 1/2 lbs pork (about 2.5 kg); 2 tablespoons salt; 1 teaspoon black pepper; 1 teaspoon paprika; 1 teaspoon black pepper; 1 teaspoon dried oregano; 1 teaspoon sumac; 4 tablespoons olive oil

iwannis @Giannisn7

My own inspiration—this takes about an hour to cook, but you can start slicing as it finishes.

iwannis @Giannisn7

My own inspiration—this takes about an hour to cook, but you can start slicing as it finishes.

Saved

Ingredients

60 minutes

Serves 6 to 7 servings

5 1/2 lbspork (about 2.5 kg)
2 tablespoonssalt
1 teaspoonblack pepper
1 teaspoonpaprika
1 teaspoonblack pepper
1 teaspoondried oregano
1 teaspoonsumac
4 tablespoonsolive oil

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Steps

60 minutes

1

Slice the pork into thin pieces. Add all the ingredients together, mix well, and refrigerate for 5 hours.
2

After marinating, place the pork on a vertical rotisserie for gyro if you have one.
3

If you don't have a gyro machine, cut a potato in half. Place the potato cut-side down on a baking sheet lined with parchment paper, and stick 4 wooden skewers upright into the potato.
4

Cover the meat with aluminum foil. Bake in a preheated oven at 350°F (180°C) for 2 hours. After 2 hours, remove the foil and increase the oven temperature to 400°F (200°C). Bake until the gyro is crispy, about 10 minutes. Slice off the crispy outer layer and return the rest to the oven for another 10 minutes. Remove and finely chop all the gyro.