Greek Style Pork Gyros Plate Recipes

Steps:

• Put pork shoulder on a plate, and place in the freezer for approximately 1 hour, or until it is firm to the touch. Put meat on a cutting board, and using a sharp knife, remove and discard any skin, then slice the meat thinly against the grain, into 1/2-inch slices.
• Make the marinade. In a large bowl, whisk together the lemon juice, 1/4 cup olive oil and garlic. Using a box grater, grate the tomato and one of the onions into the marinade, then add 1 tablespoon of the paprika, along with the salt, pepper and oregano leaves. Whisk again, then place the sliced pork into the marinade, toss to combine and cover and refrigerate the meat for at least one hour and up to overnight.
• When ready to cook, heat oven to 450. Use the remaining tablespoon of olive oil to grease a rimmed sheet pan. Quarter the remaining onion, add it to the pork and marinade and toss once to combine. Remove the pork and onion from the marinade, and place on the pan, spreading everything evenly across it.
• Put the pork in the oven, and roast until it is browned, crisp at the edges and cooked through, about 30-40 minutes. Check the meat at around 20 minutes to see how much liquid is in the pan. If there is a lot, remove the pan, and pour off all but a few tablespoons. Remove the finished pork from the oven, allow to rest for a minute or two, then chop into bits. (To make the pork even crisper, set a large pan over high heat, add a tablespoon of olive oil to the pan, then the sliced pork, and sauté until everything curls tight in the heat.) Scatter the remaining paprika over the top of the meat, and serve with warm pita, sliced cucumbers and onions, tomato, tzatziki sauce, hot sauce, French fries, scattered mint leaves, ketchup, really whatever you like.

Steps:

• In a bowl mix the first 9 ingredients until well blended.
• Add in the pork cubes and place into a large resealable bag; seal and refrigerate for 8-24 hours turning the bag occasionally to coat pork cubes evenly with the marinade.
• Remove the pork cubes from the bag and thread on skewers.
• Season the pork cubes with seasoned salt and black pepper.
• Grill over medium-high heat turning occasionally for about 5 minutes or until the pork is cooked to desired doneness.

Steps:

• Remove the skin from the pork strips.
• In a bowl turn the pork strips in garlic, oregano and a good twist of black pepper - leave to marinade for at least 30 minutes (more if possible).
• Griddle the meat - I used our George Formby "turned out nice again" grill (a wee joke for any ageing brits there). A lot of fat will drain off, the meat needs turning so all sides are well browned and the meat succulent.
• Slice across the strips to give chunks of meat ready to serve.
• Brush the pitas with a little oil and cook in a hot dry non stick frying pan for a couple of minutes each side.
• Assemble to serve: place a good quantity of the meat chunks on a piece of the bread, (a couple of tomato slices would work well here) top with a good dollop of the tzatziki, a good quantity of the thinly sliced red onion and put mustard on the side.
• Serve with chips/fries.
• A little salad garnish is pretty with this, as you can see from my photo, it can look a bit too all-brown.
• Kali orexi! (Bon appetit).

Steps:

• Marinate pork in next four ingredients for 30 minutes.
• Flash fry pork in 1 Tbsp Olive oil.
• Pile on pita bread with tomatoes and onions Serve with plenty of tzatziki sauce.
• Sauce: Mix and refrigerate overnight.

Steps:

• Cut pork chops crosswise into thin slices, place in a large resealable bag.
• Combine olive oil, mustard, lemon juice, garlic and oregano.
• Pour marinade over pork, seal bag and refrigerate for 1 to 8 hours.
• Meanwhile, in a small bowl stir together yogurt, cucumber, garlic and dill.
• Cover and refrigerate.
• Preheat oven to 450 degrees.
• Drain marinade from pork chops and place pork in a single layer on a shallow pan. Roast until crisp, about 10 minutes.
• Open each pita half to form a pocket. Distribute pork among each half.
• Top each sandwich with some chilled yogurt mixture and sliced onions.

Steps:

• - Mix the dried herbs, water, olive oil, lemon juice, soy sauce, and vinegar in a bowl deep enough to hold the pork roast.
• - Coat pork roast with the marinade.
• - Slice the garlic and onion and spread over top of meat.
• - Cover and refrigerate for at least 2 hours, turning and coating several times.
• - Place all in roasting pan or dish.
• - Tent and roast at 300 degrees 4 to 4.5 hours, basting often with its own juices. Should have internal temp of at least 170 degrees.
• - After removing from oven, allow to cool to touch.
• - Remove meat from bone, discarding any fat and/or grissle.
• - Mix all sauce and bits from the pan together with the pulled meat and salt to taste.
• - Meat should be very moist but if necessary, add olive oil and water to moisten especially if reheating.
• - Before serving, dry fry (no oil) the meat in a non-stick skillet. This will produce crispy golden brown bits nearly identical to that from a rotisserie.