BBQ Pork Gyros

You can make this delicious BBQ pork gyro in a Yorkshire pudding wrap! 😍

Serves: 4

INGREDIENTS
80 millilitres barbecue sauce
60 millilitres red wine vinegar
60 millilitres olive oil
2 teaspoons smoked paprika
½ teaspoon black pepper
100 grams red onion, thinly sliced
4 cloves garlic, divided
1 kilogram pork shoulder

TZATZIKI YOGURT DIP
200 grams Greek yogurt
Juice of 1 lemon
1 tablespoon olive oil
¼ teaspoon salt
Black pepper, to taste
1 cucumber, divided
1 tablespoon fresh dill, chopped

TO SERVE
4 Aunt Bessie’s Yorkshire Pudding Wraps
100 grams cherry tomatoes, quartered
½ cucumber, diced
5 grams fresh parsley, chopped
5 grams fresh mint, chopped
5 grams fresh dill, chopped

PREPARATION

1. In a medium bowl, combine the barbecue sauce, red wine vinegar, olive oil, smoked paprika, black pepper, 2 cloves chopped garlic, and 50 grams red onion.

2. Score the skin of the pork by slicing a crosshatch pattern through the skin down to the meat, without cutting the meat.

3. Place the pork in the marinade, and toss to coat. Marinate for one hour.

4. Preheat the oven to 140°C. Line a baking dish with foil.

5. Place the pork in the baking dish, skin side up.

6. Roast for 1 to 1 ½ hours.

7. Increase the heat to 250°C, baking for an additional 15–20 minutes.

8. Slice into ½-inch (1cm) thick slices and into strips.

9. Meanwhile, make the tzatziki sauce. In a medium bowl, combine yogurt, lemon juice, olive oil, remaining chopped garlic, salt, and pepper.

10. Peel, seed, and grate ½ cucumber, wrap in a towel and squeeze out excess liquid.

11. Add cucumber and fresh dill to yogurt mixture.

12. Prepare Aunt Bessie’s Yorkshire Pudding Bases as per package instructions.

13. Top with a layer of tzatziki sauce, roast pork, cherry tomatoes, diced cucumber, remaining red onion, and fresh herbs.

14. Enjoy!