Spicy Pork Greek Gyro

This Spicy Pork Greek Gyro is juicy, spicy, savory, crunchy, and creamy all packed into a warm pita. It’s to-die-for! I’m telling you, this didn’t take much time (cause I used a pressure cooker), cut some veggies, made some hummus and tzatziki and it was heaven handed to me in pita 🥙!! Healthy, rich in diverse veggies, and textures, you and your family will not just love it, but the left-overs are amazing too!!

This meat can be made for dinner, lunch, or meal prepped!! You can also use a slow cooker if you don’t have or are scared of pressure cookers. I say that because I was scared of them for a long time! That is why I included a video of how I used mine below 👇. Beware, you may never go back to slow cookers again!

How to make Spicy Pork Greek Gyro

This may be arguably the best part of the Gyro. I have had many Gyros in my life and this one is so juicy and flavorful that I’d have this one over a food truck. That’s a big statement! You can use a slow cooker or a pressure cooker. Here I used a pressure cooker but that’s because I didn’t think to make it until the hour before. This is my life 😝.

Step 1- get ready

Grab all ingredients (pork shoulder, oil, salt and pepper, ground ginger, red pepper, bullion, chili paste, worchestshire, and masala vinegar and balsamic vinegar. Get your slow cooker or pressure cooker and a pan (I love cast iron) to braise the meat.

Step 2- braising pork

(this is an important step if you love those burnt ends. Flavor and texture is changed with this step, yet it is optional)

With your pan on the stovetop, turn up the heat to high. Drizzle in the oil, salt and pepper inside the pan. Once hot, place the room temperature (defrosted or fresh) in the pan… it will sizzle! (This is where I have to turn on my vent to keep the smoke out). Toast every side of the pork.

Step 3- Place meat in cooker, add ingredients

From pan to the crockpot/pressure cooker, place in the drum. Set to pressure cook for 80 minutes or slow cook for at least 6 (see slow cook instructions below).

When the pressure cooker is done, release the steam, then unlock. Note: don’t release the steam under a cabinet, or the steam fogs it all up…I speak from experience 😉🙃.

Step 4- shred the meat

Get 2 forks. Take the bones out and the chunky fat off the sides. (I give this to my dogs :)). Shred on a plate or directly from the pot. Get it mixed into the liquid as much as possible. No DRY meat left behind! There is a law somewhere about that lol..

Finishing touches:

Grab some pitas or naan bread. Toast them then stuff with juicy meat, cucumbers, red onions, and hummus. Ohh…you should try my homemade hummus! Or the homemade tzatziki sauce—both are my hubby’s favorite!

The Spicy Pork Gyro Video!

(hahaha, they said “horseshire” 😂 )

Pin it!

Here is a good picture to pin to your Pinterest! I tend to loose recipes and connecting it to your board is a great way to save it!

Substitutions for Gyro Ingredients:

• Pork shoulder: beef flank or shoulder
• Chili paste with basil leaves: Thai chili paste and 1 sprig of basil
• balsamic or masala vinegar: apple cider vinegar
• bullion paste: bullion cubes (beef preferred)
• pressure cooker: slow cooker

Cooking Gyro Meat in the Crock-pot:

After braising the meat, place into the crock-pot. If you have time, cook as long as possible on low heat —preferably 6-8 hours. If not and you only have 4 hours, cook on high and make sure the top is on well. The lower and slower you can go, the more tender the meat and easier to shred.

Follow directions as recipe says: add all ingredients and cook long-time 🙂

Tips for cooking Gyro Meat in the Pressure Cooker:

If your like me, I was scared of this little crazy machine. I mean, how can something really cook that fast and be real? Is it true? Or is it going to blow up?

The truth is…😅…it does work! You can cook tender meat in no time flat—and it shouldn’t blow up. All pressure cookers have different settings but they are all just about the same. Use the “meat” setting and cook as long as you can, I use 80 minutes or “high”. THEN, on the top there is a “release” button that releases the steam BEFORE you open it.

Don’t get in the way of that steam, y’all! It will burn you!! (And sometimes the cabinet)

Once you release the steam, unlock, take the top off, and start to poke at the meat. If you can grab the bones and fat with a fork, then you’re golden! Just keep on shredding, don’t drain any liquid, just stir it in. It’s the best part!

Love your gyro?

Tell me more, tell me more! Comment below 👇 or give it STARS ⭐️!!

Confession:

I did like this so much, I ate it while I took pictures 😆. Can you tell? Don’t judge me 😝. It’s to-die-for!

Your savagely hungry farmer,

Farmer Fran-man 😚

Check out the homemade hummus or tzatziki sauce! So yummy!!

The Spicy Pork Greek Gyro Recipe! ⬇️