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Pork gyros

Ingredients

• ngredients
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp oregano
• 1½ tsp smoked paprika
• ½ tsp garlic powder
• 1kg pork shoulder joint, fat and rind removed
• 2 tbsp olive oil
• 800ml vegetable stock
• For the tzatziki
• ½ cucumber, halved lengthways and deseeded
• 200g greek yogurt
• 1 small garlic clove, crushed
• 2 tbsp fresh mint, leaves only, finely chopped
• To serve
• 1 small red onion, thinly sliced
• 6 greek-style wraps
• 2 Little Gem lettuces, shredded
• 2 large tomatoes, sliced

Directions

TEP 1
Combine the dried herbs and spices along with a big pinch of salt and rub all over the pork. Heat the oil in a large casserole pan and brown the pork all over on a medium heat for 4-5 mins. Remove the pork using tongs, then pour out any remaining fat into a bowl for later. Place the pork back in the pan and pour in the vegetable stock. Bring to the boil then cover and simmer on a low heat for 2½ hrs, until the pork is tender and can be shredded easily.

STEP 2
Meanwhile, make the tzatziki. Grate the cucumber into a bowl and sprinkle with salt. Use clean hands to squeeze out all the moisture, before combining with the rest of the ingredients. Season to taste and set aside.

STEP 3
Put the red onion in a small bowl and cover with water. Once the meat is cooked, remove from the pan (discarding the liquid) and shred with two forks. Heat 1 tbsp of the reserved fat in the casserole over a medium heat and fry the shredded pork for 3-4 mins until crispy. You may want to do this in batches.

STEP 4
To serve, toast the wraps briefly over a naked flame then spread with the tzatziki. Drain the red onion and sprinkle over before adding the lettuce and tomato. Top with the crispy fried pork before rolling up securely.