Try our pork gyros, then check out our chicken gyros, slow-cooked lamb gyros and more Greek recipes.

A little assembly is all it takes to finish this impressive dish.

How to make the perfect pork gyros: cook's tips

  • Steeping the red onion in water removes some of its bite and harsh flavour.
  • Keep the cooking liquid from the pork and use in risottos or soups.
  • Make your own pork crackling with the leftover fat and rind. Serve them as delicious canapés.

How to store pork gyros: Any leftover shredded pork can be used in other meals or frozen for up to 3 months.

How to serve pork gyros: The pork can be used in pasta sauces, risottos or served simply with salad.

Can it be made in advance? Pork can be cooked and shredded in advance, cooled and then stored in the fridge. Bring to room temperature before frying.

Pork gyros recipe


  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp oregano
  • 1½ tsp smoked paprika
  • ½ tsp garlic powder
  • 1kg pork shoulder joint, fat and rind removed
  • 2 tbsp olive oil
  • 800ml vegetable stock

For the tzatziki

  • ½ cucumber, halved lengthways and deseeded
  • 200g greek yogurt
  • 1 small garlic clove, crushed
  • 2 tbsp fresh mint, leaves only, finely chopped

To serve

  • 1 small red onion, thinly sliced
  • 6 greek-style wraps
  • 2 Little Gem lettuces, shredded
  • 2 large tomatoes, sliced


  • STEP 1

    Combine the dried herbs and spices along with a big pinch of salt and rub all over the pork. Heat the oil in a large casserole pan and brown the pork all over on a medium heat for 4-5 mins. Remove the pork using tongs, then pour out any remaining fat into a bowl for later. Place the pork back in the pan and pour in the vegetable stock. Bring to the boil then cover and simmer on a low heat for 2½ hrs, until the pork is tender and can be shredded easily.

  • STEP 2

    Meanwhile, make the tzatziki. Grate the cucumber into a bowl and sprinkle with salt. Use clean hands to squeeze out all the moisture, before combining with the rest of the ingredients. Season to taste and set aside.

  • STEP 3

    Put the red onion in a small bowl and cover with water. Once the meat is cooked, remove from the pan (discarding the liquid) and shred with two forks. Heat 1 tbsp of the reserved fat in the casserole over a medium heat and fry the shredded pork for 3-4 mins until crispy. You may want to do this in batches.

  • STEP 4

    To serve, toast the wraps briefly over a naked flame then spread with the tzatziki. Drain the red onion and sprinkle over before adding the lettuce and tomato. Top with the crispy fried pork before rolling up securely.

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