Sous Vide Pork Gyro

When in Greece, one of the first things I’ll eat is a pork gyro wrapped in a pita. Slices of pork shoulder area seasoned/marinated then stack on a vertical rod then slow roasted on a vertical rotisserie. It’s juicy, flavourful, filling but…hard to duplicate at home.

I have some other home gyro hacks and today I offer another one – it’s a good one: sous vide pork gyro. If you don’t have a sous vide device, move on…otherwise stick around.

Here, I am using pork butt (shoulder) as it has enough fat to keep the meat juicy/not dry out. The meat is seasoned and vacuum sealed in a bag that then gets an almost 24 hour water bath. When the meat is pulled out of the oven, it’s tender and ready for the next phase.

I break up the meat with some tongs and taste and add seasoning before placing the meat under the broiler. What you get is crisp yet succulent pork meat that will satisfy you and your guests when you host a gyro night.

A Gyro night your say? I set up a Gyro station with the gyro, warmed pita bread, sliced onions, tomatoes and of course Tzatziki. It’s a buffet, allowing your guests to assemble their own Gyro.

You can make your own Pita Bread and keep warm by wrapping them in tea towels

You can make your own Tzaztiki: easy and you can make a day or two ahead.

Sous Vide Pork GyroRecipe by Peter MinakiCourse: Featured

Servings

6

servings

Prep time

5

minutes

Cooking time

15

minutes

Ingredients

• 1 pork butt (shoulder), boneless 4-5lb.

• Dry Rub

• 3 Tbsp. kosher or sea salt

• 1 Tbsp/ sugar

• 2 tsp. ground pepper

• 2 Tbsp. onion powder

• 2 Tbsp sweet paprika

• 1 Tbsp. dried Greek oregano

Directions

• Using some paper towel, pat-dry the surface of your meat. Apply the dry rub ingredients all over your meat.
• Place your pork into a plastic bag suitable for sous vide cooking (and compatible with your vacuum sealer). Use the “dry vacuum & seal” setting. Alternately, you can use water displacement method to remove as much air as possible if you don’t have a vacuum sealer.
• Place your sealed pork into a vessel/container and attach your sous vide device. Add enough hot water from your tap to come up to the maximum level indicated on your sous vide. Set the sous vide temperature to 167F and time for min. 18 to max. 24 hours. Place the cover on – set it and relax!
• After the time has lapsed, carefully take out the package from the water bath. Remove and discard the liquid and bag. Allow the meat to cool for 10 minutes.
• Use some tongs to break the meat up into gyro sized pieces. Have a taste of the pork and adjust seasoning with any of the dry rub ingredients.
• Transfer your pork to a baking sheet and spread the meat out so it isn’t too crowded. Turn on your broiler and place the baking sheet under the broiler for 8-10 minutes or until nicely browned. Take the baking sheet out, toss the meat and place back in the oven for another 8-10 minutes or until browned.
• Serve in warmed pita bread, Tzatziki, tomatoes and onions. Wrap up and enjoy!

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