Pork Gyro with a California Swing

Busy evenings are made for unfussy dinners, like our Pork Gyros. The pork is saturated with garlic, herbs, and citrus, seared until the edges turn irresistibly caramelized and crisp. That richness gets a fresh West Coast lift from a three-finger pinch of peppery arugula tucked right into the warm pita, adding bite and a splash of green to every wrap. The greens stand up beautifully to the lemony tzatziki, their spice playing against the cool yogurt and bright citrus.

Recipe Information

  • Prep Time: 140 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 160 Minutes
  • Total Servings: 4

Ingredients

For the Pork

  • 2 lb Pork shoulder or butt (thinly sliced)
  • 3 tbsp Olive oil
  • 4 Garlic cloves (minced)
  • 2 tsp Dried oregano
  • 1 tsp Dried thyme
  • 1 tsp Ground coriander (optional, adds warmth)
  • 2 tsp Smoked or sweet paprika
  • 1 tsp Ground cumin
  • 3 tbsp Lemon juice (divided)
  • 1 tbsp Red wine vinegar
  • 1½ tsp Salt (plus more to taste)
  • 1 tsp Black pepper

For Serving

  • 6 Warm Greek pitas
  • Sliced tomato
  • Thinly sliced red onion
  • Baby arugula
  • Kalamata olives

For the Lemony Tzatziki

  • 1½ cups Greek yogurt (full-fat)
  • 1 cup English cucumber (grated and packed)
  • 3 tbsp Fresh lemon juice
  • 1 tsp Lemon zest (to 2 tsp)
  • 2 Small garlic cloves (finely grated)
  • 2 tbsp Fresh dill (finely chopped)
  • 2 tbsp Extra-virgin olive oil
  • ½ tsp Salt (plus more to taste)
  • Black pepper (a few grinds)

Directions

Marinate and Cook the Pork

  1. In a large bowl, whisk together the olive oil, minced garlic, oregano, thyme, coriander, paprika, cumin, lemon juice, red wine vinegar, salt, and pepper.

  2. Add the thinly sliced pork and toss to coat every piece well. Cover and marinate at least 2 hours, ideally overnight in the refrigerator.

  3. Heat a large cast-iron or heavy skillet over medium-high and film lightly with oil. Pan-sear the pork in a single layer, working in batches, until browned and just cooked through, about 3 to 5 minutes per side.

  4. As pieces finish, transfer to a warm plate and tent with foil while you cook the rest. If you like crispy edges, give the cooked slices a quick high-heat fry right before serving.

Make the Lemony Tzatziki

  1. Grate the cucumber on a box grater, then squeeze out as much liquid as possible over the sink or a bowl.

  2. In a mixing bowl, combine the Greek yogurt, grated cucumber, lemon juice, lemon zest, garlic, dill, olive oil, salt, and pepper. Stir until smooth and creamy.

  3. Taste and adjust the salt and lemon to get the bright, tangy profile you want. Chill at least 30 minutes to let the flavors meld.

Assemble the Pork Gyros

  1. Warm the pitas briefly in a dry skillet or low oven until soft and pliable.

  2. Spread a generous stripe of lemony tzatziki down the center of each pita.

  3. Add a handful of arugula, then pile on the hot pork. Top with tomato, red onion, and olives.

  4. Finish with another spoonful of tzatziki, wrap, and serve immediately.

Shop the Recipe