Try this Easy Traditional Greek Gyros recipe.
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1/3 cup olive oil
- 1 teaspoon pepper
- 2 tablespoons dried oregano
- 1 onion, thinly sliced
- 2 teaspoons paprika
- 1/4 teaspoon cayenne pepper
- 1 tablespoon extra virgin olive oil
- 2 teaspoons dried dill
- 3 teaspoons red wine vinegar
- 3 tablespoons greek yogurt
- 1 cup plain greek yogurt (i used full fat)
- 1/2 tablespoon white wine vinegar
- 1/4 cup pitted kalamata olives
- 1/4 cup pitted green olives
- 1 clove garlic grated
- 1 pepperoncini, diced (optional)
- 4 cloves garlic minced or grated
- 1 - (2-3) pound boneless pork shoulder roast (or butt)
- 1/4 - 1/2 teaspoon crushed red pepper
- 2 lemons, juiced
- 4-8 [homemade | http://www.halfbakedharvest.com/traditional-greek-
- 1/2 cup fresh cherry tomatoes halved, for serving
- 1 red onion thinly sliced for serving
- 4 ounces crumbled feta cheese for serving
- 1/4 hothouse cucumber peeled and seeded and diced small
- 1 large clove garlic grated (or finely minced)
- 1/2 teaspoon, dried dill
- 1 tablespoon fresh lemon juiced
- Carbohydrate 7.78318107314172 g
- Cholesterol 25.2597864964757 mg
- Fat 15.5968829570922 g
- Fiber 2.69015369496798 g
- Protein 5.20793853970461 g
- Saturated Fat 5.57537584906289 g
- Serving Size 1 1 -6 GENEROUSLY (107g)
- Sodium 612.063151065709 mg
- Sugar 5.09302737817374 g
- Trans Fat 0.698079162392332 g
- Calories 184 calories
Step-by-step
- Spray a crockpot with cooking spray. Add the onions and garlic.
- In a small bowl combine the oregano, dill, paprika, cayenne, crushed red pepper, salt and pepper. Sprinkle the pork with half of the spice mixture.
- Heat a large skillet over medium-high heat and add a drizzle of olive oil. Once hot, add the pork and sear on all sides until golden brown (about 2 minutes per side). Try and get a really good caramelization on the meat.
- Add pork to the prepared crockpot and sprinkle with the remaining seasonings and any drippings from the pan. To the crockpot add the 1/3 cup olive oil, lemon juice, red wine vinegar, greek yogurt and 3/4 cup of water. Cover and cook on low, 8 hours. or high for 4-6 hours. If possible check the pork a few times during cooking. If needed add some water to keep the meat moist.
- To prepare the tzatziki pour any liquid off the surface of the greek yogurt. (I find it is best to use full fat greek yogurt for this, but 2% works ok as well. You want the yogurt to be thick, so if your greek yogurt seems thin strain it through a fine mesh strainer). Mix together the greek yogurt, diced cucumber, garlic, white wine vinegar, dill, oregano, salt and pepper to taste, and lemon juice. Drizzle with olive oil. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
- If making the tapenade, dice the olives and mix in a small bowl with the garlic, pepperoncini and parsley. Set aside in the fridge until read to serve.
- After 8 hours (or 4-6 on high) remove the pork and set aside to cool slightly. Once cool enough to touch shred the pork with two forks, it should fall apart easily. Return the pork to the crockpot and toss with the onions. Crank the heat to high. Allow the pork to get warm for five minutes.
- Heat pitas (I just popped them in the microwave for a few seconds). Top with chicken, tzatziki sauce, sliced tomatoes, red onion, feta cheese and tapenade if using. Serve immediately.
Substituting fresh herbs for dried oregano and dill fundamentally alters the aromatic profile of slow-cooked pork shoulder. Dried herbs concentrate terpene compounds through dehydration, meaning they deliver a punchier, more resinous flavor per teaspoon than fresh leaves, which contain higher water content and degrade faster under heat. When preparing the spice rub for a two- to three-pound pork roast, crushing dried oregano between your palms before mixing releases trapped essential oils directly into the fat.
The Science of Yogurt and Cucumbers
Straining store-bought full-fat Greek yogurt through a fine mesh strainer for 30 minutes removes excess whey, concentrating casein proteins to yield a thicker tzatziki base that will not make flatbreads soggy. Salting diced hothouse cucumbers beforehand extracts cellular water via osmosis; omitting this step introduces unwanted liquid into the sauce, diluting the garlic and dill aromatics. Full-fat dairy emulsions handle the acidity of lemon juice and white wine vinegar without breaking during the minimum 30-minute chilling window required for flavor melding.
Sear Dynamics and Slicing
Searing the pork shoulder over medium-high heat for approximately two minutes per side creates a Maillard reaction, developing savory pyrazines that infuse the braising liquid inside the slow cooker. Shredding the meat only after it cools slightly prevents the muscle fibers from compacting, allowing the shredded pork to reabsorb the rendered cooking juices when returned to the pot on high heat for five minutes. Pairing this protein with briny kalamata olives and salty crumbled feta balances the rich pork shoulder.
