This Smoked Pork Gyro recipe brings the bold flavors of Mediterranean street food right to your backyard. By stacking marinated pork slices on a vertical skewer and smoking them slowly, you get juicy, crispy-edged meat that’s perfect for wrapping in a warm pita with melted cheese, grilled veggies, and tangy white sauce.
Smoked Pork Gyro Recipe
Whether you call it a pork gyro, shawarma, or souvlaki, this marinated, stacked, and smoked pork recipe is pure street food magic. I made it for employee appreciation day at You Need a BBQ, and it was an instant hit—easy to adapt for vegetarians, gluten-free diets, or meat-lovers alike.
It’s built using the Trompo King, a vertical skewer system that lets pork juices drip and baste the meat and veggies as it cooks. The result? Smoky, juicy, crispy-edged pork layered with bold flavors that everyone loves. If you’re looking to turn a regular BBQ into something unforgettable, this is it.
How to Make Smoked Pork Gyro
Prepare by Marinating the Meat
Start by mixing your marinade ingredients in a large bowl. Slice your pork butt or loin into thin ¼-inch strips and toss them in a resealable bag with the marinade. Massage the bag for about 60 seconds to ensure the flavors soak in. Refrigerate overnight so the pork gets fully infused with all that flavor.
Make the Pork Gyro Stack
Pull out your Trompo King and start building the stack. Place half an onion on the bottom of the skewer to lift the meat and prevent burning. Thread on the pork slices, alternating direction with each piece so your stack stays even. Once you’ve stacked all the meat, top it off with the other half of the onion.
Smoke the Pork Gyros
Preheat your smoker to 350°F. Place the Trompo King with the meat stack directly onto the smoker and let it go for about an hour. You’re aiming for those crispy outside layers while letting the inside stay juicy.
Add the Veggies
After the initial hour, carve off the outer layer of meat and set it aside. Then, toss diced veggies in olive oil and Yonedas White Seasoning, and spread them around the base of the Trompo King. As the pork continues to cook, the juices will drip down and flavor the veggies. Smoke for another 30 minutes until the meat reaches 160°F and the vegetables are tender.
How to Know When It’s Done
For pork shoulder, shoot for 160°F for maximum tenderness and flavor. The marinade and fat content will keep it moist. If you’re using pork loin, pull it at 145°F for best results.
Making the Gyros
To assemble your gyros, lay slices of provolone or mozzarella on a pita and toast it lightly on the grill. Add a scoop of carved pork, a scoop of those juicy veggies, and drizzle with Lane’s Sorta White Sauce. Grab a napkin—you’ll need it.
Best Beer to Pair With Smoked Pork Gyro
Pilsner
Light and crisp, it balances out the richness of the pork.
Saison
Slightly funky and citrusy, it pairs well with Mediterranean spices.
Wheat Beer
A smooth wheat ale complements the creamy sauce and grilled veggies.
Smoked Pork Gyro
Equipment
- Competition Blend Wood Pellets
- Camp Chef XT 24 Wood Pellet Grill
- Trompo King
- You Need a BBQ Cutting Board
- Yonedas Akita Boning Knife
- Ziplock Bags or Marinating Bucket / Tray
- Tin Foil
Ingredients
Ingredients for Pork Gyro
- 1 each Boneless Pork Butt or Loin
- 2 each Onion
- ½ cup Extra Virgin Olive Oil
- 2 each Bell Peppers
- 2 cups Cremini or Brown Mushrooms
- ¼ cup Yonedas White Seasoning
- 8 each Pita
- ½ cup Lane’s BBQ Sorta White Sauce
- 16 slices Provolone Cheese
Ingredients for Marinade
- ½ cup Tomato Paste
- ½ cup Minced Garlic
- ¾ cup Extra Virgin Olive Oil
- ¼ cup Apple Cider Vinegar
- ¼ cup Yonedas Red Seasoning
- 1 each Juice of 1 Lemon
- 2 tbsp Dried Oregano
Instructions
- Mix marinade and slice pork into ¼-inch strips
- Marinate overnight in a resealable bag
- Stack meat on Trompo King with onion on top and bottom
- Smoke at 350°F for 1 hour, then carve outside layer
- Add seasoned veggies to base and cook for another 30 mins
- Assemble on toasted pita with cheese and white sauce
- Serve hot and enjoy
Smoked Pork Gyro FAQs
What is the Trompo King, and can I use something else?
The Trompo King is a vertical skewer system for smoking stacked meats. If you don’t have one, use skewers, rotisserie setups, or vertical kebab spikes. Just make sure your gear can handle the heat.
Can I make this gluten-free?
Yes! The pork and veggies are naturally gluten-free. Just sub in a gluten-free pita or serve over rice for a complete meal.
Does gyro have to be pork?
Not at all. Gyro-style meats include lamb, beef, chicken, turkey, and even plant-based alternatives. The marinade and vertical cook method work great for most proteins.
What toppings go best on a pork gyro?
Try provolone or mozzarella cheese, grilled veggies, white sauce, pickled onions, banana peppers, or shredded lettuce. You can also add hummus, tzatziki, or hot sauce for extra flavor.