Pork Gyros with Crisp Edges and Full Flavor

1. Prepare and Freeze Pork

Place the pork shoulder in the freezer for about an hour to firm up the meat, making it easier to slice thinly.

2. Make the Marinade

Whisk together the lemon juice, 1/4 cup of extra-virgin olive oil, minced garlic, grated tomato pulp, and grated yellow onion. Add smoked paprika, kosher salt, freshly ground black pepper, and fresh oregano leaves to the mixture.

3. Marinate the Pork

Remove the pork from the freezer, slice thinly, and lay it in the marinade ensuring each piece is well coated. Refrigerate for at least an hour, or ideally overnight.

4. Roast the Pork

Preheat the oven to 450°F. Grease a rimmed sheet pan with a tablespoon of olive oil and arrange the marinated pork and the remaining grated onion on the pan. Roast for 20-40 minutes, until the edges are crisp and the meat has a deep brown hue.

5. Rest and Chop Pork

Let the roasted pork rest for a few minutes before chopping into bite-sized pieces. Optionally, sauté the chopped pork in a tablespoon of olive oil over high heat to add extra crispness.

6. Assemble and Serve

Serve the chopped pork tucked into warm pita bread with slices of cucumber, onion, and tomato. Drizzle with tzatziki sauce and garnish with fresh mint leaves.