Could We Recreate This Greek American Favorite Without a Live Fire and a Spit?

The secret to the crisp char on the meat? Some time under the broiler. America's Test Kitchen/TNS

Without using a fiery spit, we managed to mimic the typical cooking method of this Greek favorite in three steps.

To jump-start the cooking, we first covered the marinated pork and steamed it in the oven. Uncovering and continuing to roast the pork helped dry out its exterior. Finally, some time under the broiler gave the meat a crisp, well-charred crust for the best pork gyro.

Pork Gyro

Makes 8 sandwiches

For the Gyro

• 1 (4-pound) boneless pork butt roast, trimmed
• 1/2 cup plus 1 tablespoon extra-virgin olive oil, divided
• 6 garlic cloves, minced
• 1 1/2 tablespoons dried oregano
• 1 1/2 tablespoons kosher salt
• 1 tablespoon ground coriander
• 1 tablespoon paprika
• 2 teaspoons pepper
• 8 (8-inch) pita breads
• 1 romaine lettuce heart (6 ounces), sliced thin
• 1 small red onion, halved and sliced thin
• Lemon wedges

For the Tzatziki

• 1 English cucumber, halved lengthwise and seeded, divided
• 1 1/2 cups plain Greek yogurt
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh dill
• 1 1/2 teaspoons kosher salt
• 1 large garlic clove, minced
• 1/2 teaspoon pepper

For the gyro: Slice pork lengthwise into four equal steaks, about an inch thick (if steaks are thicker than an inch, press them with your hand to 1-inch thickness). Place pork in a 1-gallon zipper-lock bag. Whisk 1/2 cup oil, the garlic, oregano, salt, coriander, paprika, and pepper together in a bowl. Add marinade to bag with pork. Seal bag and turn to distribute marinade evenly. Refrigerate for at least 1 hour, up to 24 hours.

Adjust oven rack 6 inches from broiler element and heat oven to 350 F. Line a rimmed baking sheet with aluminum foil and set a wire rack in the sheet. Remove pork from marinade and place on prepared wire rack; discard marinade.

Cover sheet tightly with foil and transfer to oven. Roast until pork registers 100 F, about 40 minutes. Remove sheet from oven and carefully remove foil so steam escapes away from you. Return sheet to oven and continue to roast until pork registers 160 F, 20 to 25 minutes longer.

For the tzatziki: While pork roasts, shred half of cucumber on large holes of box grater. Combine shredded cucumber, yogurt, oil, lemon juice, dill, salt, garlic, and pepper in a bowl. Refrigerate until ready to serve. Slice remaining cucumber thin and set aside.

Leave sheet in oven and turn on broiler. Broil until pork is well browned on the top side only, about 10 minutes. Transfer pork to a carving board and let rest for 5 minutes.

Brush one side of pitas with remaining 1 tablespoon oil. Place four pitas oiled side up on the now-empty wire rack. Broil until pitas are soft and lightly toasted, about 1 minute. Repeat with remaining pitas.

Slice pork crosswise very thin. Toss pork with accumulated juices on the carving board. Divide pork evenly among pitas, and top with lettuce, onion, sliced cucumber, and tzatziki. Serve with lemon wedges.

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