Pork Butt Pita Pocket (Gyro Style)

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This Pork Butt Pita Pocket Gyro Style recipe is a delicious and satisfying meal that brings the flavors of traditional Greek cuisine to your kitchen. Tender and juicy pork butt is marinated in a flavorful blend of herbs and spices, then slow-cooked to perfection. The succulent meat is then tucked into warm pita pockets along with fresh vegetables and a tangy tzatziki sauce. This gyro-style dish is perfect for a quick and easy weeknight dinner or a casual gathering with friends.

Keywords: Pork butt, pita pocket, gyro style, Greek cuisine, tzatziki sauce.

Pork butt pita pocket gyro style recipe details

Pork butt pita pocket gyro style recipe, recipe Rating: 4.7
Number of votes:119

I take my pork butt rub recipe and add Greek flavors for my wife who was born there. The melt in your mouth pork with the yogurt dressing is always a big hit. This is a great finger food for summer parties. Serve with cold beer and ouzo. Opa!
Ready in: 4 hours 30 mins

Ingredients

Serves: 16

PORK RUB
• 1 tablespoon oregano
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon fresh ground black pepper
• 1 teaspoon cumin
• 1 teaspoon cayenne pepper
• 2 tablespoons kosher salt
• Zest 2 lemons
TZATZIKI
• 16 ounces plain Greek yogurt (Fresh and Easy here in town)
• 1 English cucumber (seedless) finely grated
• 4 cloves garlic minced fine
• 2 tablespoons lemon juice
• 1 tablespoon finely chopped fresh dill
• Salt and pepper to taste
PORK BUTT
• 2 tablespoons red wine vinegar
• 1 medium red onion thinly sliced
• 1 (3 – 4 pound) pork butt (shoulder) trimmed excess fat
• 2 tablespoons extra virgin olive oil
• 16 ounces chicken stock
• 8 warmed pitas halved
• 4 ounces fresh Feta cheese crumbled

Preparation method

Prep: 30 mins | Cook: 4 hours

1. Mix all Pork Rub ingredients together in a small bowl, Set aside.
2. Combine all Tzatziki ingredients in small bowl Mix well Cover and refrigerate (Can be made one day ahead).
3. Add the vinegar to the onion in a small bowl. Set aside.
4. Rub the Pork Rub mixture all over the pork butt. Let stand one hour.
5. Preheat the oven to 350 degrees F (175 degrees C).
6. Heat the olive oil in a roasting pan on the stove over medium high heat. Brown the pork butt on all sides 8 – 10 minutes.
7. Add the stock to the pan and cook covered 3 – 4 hours or until meat is soft and offers no resistance to the touch. Remove roast to cutting board.
8. Place pan on stove over high heat and scrape all the browned bits off bottom of pan. (Add a little water if necessary.)
9. Shred pork into large pieces and put in bowl. Add cooking juices and toss to coat. Check seasoning. Add salt if necessary.
10. Spoon the shredded pork into the pita. Top with a thick layer of Tzatziki. Add the pickled red onion and feta and serve.
11. DO AHEAD
12. The pork and the pickled onion can be made up to two days ahead. Reheat the pork before making the pitas.