"CRISPY PORK GYROS WITH HOMEMADE TZATZIKI

By RoketJSquerl

Ingredients

• Tzatziki:
• 1/2 tsp celery salt
• 1 tsp ground cumin
• 1/2 tsp garlic salt
• 2 tsp ground coriander
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp paprika
• 1 tsp salt
• 1 tsp black pepper
• 1.8 kg-2kg (4 pound - 4 1/2 pound) boneless rolled pork shoulder joint with rind
• 3 tbsp vegetable oil
• 4 cloves garlic, peeled and minced
• 3 cups hot chicken/pork/vegetable stock (use bouillon for gluten free)
• 1/2 a large cucumber
• 200 g (1 cup) Greek yoghurt (full fat works best)
• 1 tsp white wine vinegar
• 1 tsp dried dill (or 1 tbsp. fresh dill, chopped)
• 1/2 a small clove of garlic, peeled and crushed
• 1/2 tsp sugar
• pinch of salt
• To Serve:
• 6 Warm Greek pita breads (use gluten-free wraps if required - Newburn bakehouse do a pretty good one)
• 1 shredded lettuce (I use O'So Sweet variety)
• 10 cherry tomatoes, quartered
• 1 small red onion, peeled and thinly sliced
• Small portion (approx 150g/2 cups) cooked french fries (optional)

Details

Adapted from kitchensanctuary.com

Preparation

Step 1

INSTRUCTIONS
Preheat the oven to 180C/350F.
Sprinkle the celery salt, cumin, garlic salt, ground coriander, oregano, thyme, paprika, salt and black pepper on a chopping board. Roll the pork joint in the spice mix so that all the meaty sides are well covered (no need to cover the rind - as that will be discarded eventually anyway).
Add 2 tbsp of the oil to a large oven-proof pan or dutch oven and heat over a medium-high heat. Add the pork and sear the meat on all sides, except the rind side.
Add the garlic and stock to the pan. Bring to the boil, place a lid on and place in the oven to cook for 2 ½ - 3 hours – until the meat is tender and will flake with a fork.
Meanwhile, make the tzatziki. Slice the cucumber in half lengthways, and scoop out the seeds with a teaspoon. Grate the cucumber with a grater, then squeeze all of the liquid out using your hands. Place the squeezed out cucumber in a bowl and add the rest of the tzatziki ingredients. Mix together, then cover and refrigerate until ready to serve.
Once the meat is cooked, take out of the oven and carefully remove from the pan using two forks. Place on a chopping board and carefully remove and discard the rind.
Shred the meat using two forks.
Heat the remaining oil in a large frying pan and add the pork plus a pinch of salt and pepper. Fry on a high heat, turning a few times during cooking, until golden brown (about 6-8 minutes). You may need to do this in two batches, depending on the size of your pan.
Place the pita breads on plates or parchment (if wrapping up). Top with lettuce and tomatoes, the arrange the pork on top. Sprinkle on red onion slices and a few french fries if you like.
Spoon on a tablespoon or two of tztaziki, then roll up the gyros and serve.