Crispy Sheet Pan Pork Gyros
Pork shoulder strips tossed in lemon and oregano, roasted at high heat for those signature crispy edges.
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Ingredients
- 2 pounds pork shoulder, cut into thin 1/4-inch strips
- 1/4 cup extra virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon dried oregano
- 4 cloves minced garlic
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 4 pieces warm pita breads
- 1/2 cup tzatziki sauce
- 1/2 cup thinly sliced red onion
- 1 cup diced tomatoes
Instructions
- 1
Preheat your oven to 425°F (220°C) and lightly grease a large rimmed baking sheet.
- 2
In a large mixing bowl, whisk together the olive oil, lemon juice, oregano, garlic, salt, pepper, and cumin.
- 3
Add the pork shoulder strips to the bowl and toss thoroughly until every piece is well coated in the marinade.
- 4
Spread the pork in a single layer across the baking sheet, ensuring the pieces aren't too crowded to allow for browning.
- 5
Roast for 15 minutes, then remove the pan and toss the meat with a spatula to ensure even cooking.
- 6
Return to the oven for another 10-15 minutes, or until the edges of the pork are dark brown and crispy.
- 7
During the last 2 minutes of roasting, place the pita breads directly on the oven rack to warm through.
- 8
Assemble the gyros by layering the crispy pork onto the pitas and topping with tzatziki, red onion, and tomatoes.
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