Homemade Pork Gyros
ID: 15e019fb...
This recipe showcases how to make authentic Greek-style pork gyros at home using marbled pork neck. Sliced thin and packed with a customized dry rub, fresh herbs, grated red onion, garlic, and lemon juice, the meat is stacked onto a rotisserie spit and slowly grilled to achieve a perfect balance of crispy edges and juicy layers.
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🍳 Cooking Flow
Slice the pork neck into thin sheets (under 5 mm) and prepare the dry gyros rub and fresh herb mix. → Lay the meat flat on butcher paper and evenly coat it with dry rub, chopped herbs, grated onion, grated garlic, and squeezed lemon juice. → Stack the meat tightly onto a rotisserie spit with halved white onions on both ends to hold the structure. → Slowly grill the spit using rotisserie rotation on low heat for about 30 minutes until the outer layer is crispy. → Carve off the cooked outer crispy layer of meat, then repeat the cooking process for the inner layers, and assemble the carved meat into sandwiches with veggies and tzatziki.
Cooking Steps
Brief Cooking Order
Slice the pork neck into thin sheets (under 5 mm) and prepare the dry gyros rub and fresh herb mix. → Lay the meat flat on butcher paper and evenly coat it with dry rub, chopped herbs, grated onion, grated garlic, and squeezed lemon juice. → Stack the meat tightly onto a rotisserie spit with halved white onions on both ends to hold the structure. → Slowly grill the spit using rotisserie rotation on low heat for about 30 minutes until the outer layer is crispy. → Carve off the cooked outer crispy layer of meat, then repeat the cooking process for the inner layers, and assemble the carved meat into sandwiches with veggies and tzatziki.
Introduction
This recipe showcases how to make authentic Greek-style pork gyros at home using marbled pork neck. Sliced thin and packed with a customized dry rub, fresh herbs, grated red onion, garlic, and lemon juice, the meat is stacked onto a rotisserie spit and slowly grilled to achieve a perfect balance of crispy edges and juicy layers.
Step 1
Introduce and inspect the high-quality pork neck. Look for deep red meat with rich intramuscular fat, which renders down to provide flavor and moisture.
Step 2
Hand-slice the pork neck into thin slices, keeping them under 5 mm thick to ensure maximum tenderness and surface area for seasoning.
Step 3
Prepare the dry rub seasoning by mixing salt, paprika powder, onion powder, cumin powder, cinnamon powder, coriander powder, dried oregano, dried parsley, dried thyme, and optional chili powder in a glass shaker.
Step 4
Finely chop 50g of fresh chives and 30g of fresh oregano, then mix them together in a small bowl.
Step 5
Lay out all the sliced pork neck flat on a large sheet of butcher paper, slightly overlapping each piece to prepare for even seasoning.
Ingredients List
Important Notes
Using pork neck is essential because its high intramuscular fat keeps the thin meat slices from drying out during the long, slow rotisserie cooking process.
Hand-slicing the pork at home ensures that the meat slices remain intact and don't break up, which is critical for cleanly threading and building the meat mountain on the spit.
Layering the meat flat on butcher paper beforehand ensures that every single slice gets evenly seasoned on both sides when stacked, eliminating the need for a long marinade period.
Keep the grill lid closed during the cooking cycles to allow convection heat to cook the interior of the dense meat stack safely.
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