Smoked Pork Gyro
Try this recipe if you want a hands-on, crowd-pleasing dish that’s easy to prep ahead of time and delivers big flavors with every bite. Whether you’re hosting friends or feeding your team, this smoky twist on the classic gyro is a total win.
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