Pork Gyro

98  ounces		pork leg in thin slices
1/2  gallon		water
3-2/5  ounces		vinegar
10		peppercorns
2  teaspoons		heaped tsp lemon peel
2  teaspoons		oregano
1  teaspoon		savory
1  teaspoon		thyme
1  teaspoon		mild mustard
5  ounces		sunflower oil

Tip: For nutritional information on all the ingredients in Pork Gyro just click on each ingredient name. Then adjust the serving size for any Pork Gyro ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Ask your butcher to fillet the meat in thin slices for gyros. From the previous day, brine the meat for 18-24 hours in a 6% solution (120 g (4.2 oz) of quality sea salt in 2 lt (0.5 gal) of water. After the salt has dissolved, add 100 ml (3.4 fl oz) vinegar.). Put the meat in the brine and cover it. Refrigerate it for at least 3-4 hours.

After brining the meat for at least 3-4 hours, put it into a strainer to fully drain. Meanwhile, prepare the spice mixture. Firstly, bash the peppercorns in a mortar. Then add the herbs and mix them all together. In a wide vessel, place the filleted meat and the lemon peal and mix well. Then add the pepper and the herbs and mix well once more. Massage the meat well to spread the spices and herbs evenly. Layer the mustard evenly on top of the meat pieces. Lastly, add the sunflower oil. Leave the meat like this for 1-2 hours and then you're ready for skewering and preparing the gyros.

Skewer the meat slices in a special gyros spit with disks as shown in the video above. Press the gyros with the top disk and secure it with the linchpin. Wrap the gyros in plastic food wrap until the charcoals are ready. Place the charcoals inside the special charcoal basket for grilling gyros horizontally and light them up. When the charcoals are fully lit, place the gyros about 6-8 cm far from the charcoal basket. Grill in this position for 10-15 minutes. Then, move the gyros closer to the charcoals, about 3 cm far, and continue grilling it very close to the charcoals until it gains color on the outside.

When the gyros is lightly grilled on the outside, remove it and cut the grilled edges. Then, continue grilling it until it's time for the first proper cutting. The first cutting can be performed after around 1 hour since the grilling started. The next gyros cuttings should be done every 10-15 minutes. Grill pita bread and serve the gyros like back in the day, with tzatziki sauce, a little onion, and tomato. The same goes for the gyros dish. Serve the thinly sliced meat with tzatziki sauce, onion, and tomato.

Gyros is an ideal roast for larger companies and is especially loved by kids. The gyros meat should have a strong taste so as to balance out the taste of the pita bread (relatively neutral), the tzatziki sauce, onion, and tomato.