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(serves 6-8)

1 pork butt (boneless), approx. 3lbs.

2-3 tsp. sea salt

1 Tbsp. sugar

1 1/2 tsp. black pepper

2 Tbsp. garlic powder

2 Tbsp. sweet paprika

1 Tbsp. dried Greek oregano

1 tsp. fresh thyme leaves


warm pita bread


sliced red onions

sliced ripe tomatoes

dried Greek oregano

  1. Combine salt, sugar, black pepper,  garlic powder, paprika, oregano, thyme and rub all over the meat. Place in a container, cover and refrigerate for a minimum 4 hours to overnight.
  2. The next day, remove your pork butt from the fridge and pre-heat your oven to 325F.  Place a roasting pan/Dutch oven large enough to contain your pork on your stove-top over high heat, add a 2 Tbsp. olive oil and sear your meat on all sides until browned all’round.
  3. Cover and place in your pre-heated oven for 2 1/2 hours or until the internal temperature of the meat reaches 160F. Remove from the oven and keep covered, allow to cool for 20 minutes.
  4. Break up the meat with your fingers into bite-sized pieces and taste and adjust seasoning of meat.
  5. Pre-heat the broiler in your oven, place some pork gyro meat on a baking sheet, spread out. Broil until the meat just begins to crisp, remove from the oven.
  6. Divide and place your meat on the pita bread, add a good dollop of Tzatziki, add tomatoes, onions and french fries, wrap up and serve. Alternately, serve on a platter as a Gyro dinner with pita bread on the side.
  7. Serve with a cold Fix Beer or Kechri retsina
September 6, 2019

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