fun thread! any thoughts on pork gyros?
been wondering about the tenderness of pork shoulder, the flavor profile of gyros, employing some combination of sous vide and big green egg techniques...

annak wrote:any thoughts on pork gyros?

No lamb, no gyros. Just my .02. I'm not doubting the potential deliciousness of such a dish but it'd be no more gyros than pesto would be if you subbed avocado for basil.

=R=

annak wrote:fun thread! any thoughts on pork gyros?

Go for it! The best gyros I ever had came from BZ Grill in Astoria, Queens. Talking with the countermen, we learned it was pure pork. They patiently explained that's very common in Greece, more common than lamb in many areas. You can find an informative article (with recipe) by Sam Sifton, How Did I Not Know About Pork Gyros? in a recent New York Times. "You can go your whole life not realizing that pipe cleaners were once used to clean pipes," it begins.

In Greece, pork was the most common (and standard) meat for souvlaki & it was fantastic. While lamb/beef may be the standard here, I see no issue with pork gyros.

LOL @ myself! Ok, bring the pork gyros on (though I still may eat them with a raised eyebrow)

=R=

Maybe we need to do a "gyr-off" at the picnic!

In Athens and Santorini, gyros was always pork or chicken. The equivalent with lamb or beef was doner.

yeah, Greek girl here doing the original ask!

annak wrote:fun thread! any thoughts on pork gyros?
been wondering about the tenderness of pork shoulder, the flavor profile of gyros, employing some combination of sous vide and big green egg techniques...

Do you mean tacos al pastor?