Pork Gyros Pita

Crispy pan-fried seasoned pork tucked into warm pita with cool tzatziki, tomatoes, and red onion. Ready in 20 minutes with bold Mediterranean flavor.

casualsatisfyinggreekporkcrispytenderweeknightsandwich

Ingredients

1
Place the pork shoulder on a cutting board with the grain running left to right. Using a sharp knife, slice the pork lengthwise into 1/8-inch-thick slices, as thin as deli meat, to mimic gyro meat.
2
In a small bowl, mix together 2 teaspoons of oregano, garlic powder, and paprika, then sprinkle 0.5 teaspoon salt and pepper on top.
3
Heat 2 tablespoons of olive oil in a 12-inch skillet over medium-high heat until the oil shimmers and slides quickly when you tilt the pan, about 1 minute.
4
Working in two batches so the pork isn't crowded, add the pork slices to the hot oil in a single layer and let them cook untouched for 45 seconds until the undersides are lightly golden.
5
Sprinkle half of the oregano mixture (about 1 teaspoon) over the pork, then flip each slice with tongs or a fork and cook the second side for another 45 seconds until golden.
6
Transfer the cooked pork to a plate and repeat steps 4 and 5 with the remaining pork slices and spice mixture.
7
Warm the 4 pita bread rounds in the same skillet for 20 seconds on each side, just until they are soft and pliable but not crispy.
8
Place one warm pita on a plate and open it like a pocket by gently pulling apart the two layers, creating a pouch.
9
Slide one-quarter of the cooked pork into the pita pocket.
10
Spoon one-quarter of the tzatziki sauce, diced tomatoes, and red onion into the same pita on top of the pork.
11
Repeat steps 8, 9, and 10 to assemble the remaining 3 gyros.

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