Crispy Pork Gyro Recipe

Slice the pork shoulder into ½ inch thick slices. Then, place the slices between a folded piece of cling wrap and using a meat tenderizer or rolling pin to flatten into ¼ inch pieces.

Marinate the meat: add the tenderized meat into the marinade, toss to combine well and put in the fridge to marinate for an least one hour.

Once the meat has marinated for at least 1 hour, remove from the fridge and preheat the oven to 400F.

Use a vertical spit (meant for oven use) OR use an onion half as a base and position a skewer or two vertically into the onion like a spit on a sheet pan lined with foil. Thread the pieces of pork onto the skewer, making sure to rotate each piece a bit as you go and the pieces are layered tightly together.

Bake for 15 minutes at 400F and then lower the temperature to 375F for the remainder of the cooking time. Bake for 1 - 1 hour 45 minutes or until the internal temperature of the meat reaches 145-150, basting every half hour or so. 
Let cool for 10-15 minutes before slicing/carving off slices of the pork.

Make the pork crispy: After carving the pork, set a large frying pan on medium-high heat. When hot, work in 2-3 batches, cooking the pork for about 5 minutes until crispy. Set aside each batch. 

Once all the meat has been crisped up, season with salt, juice of half a lemon and big pinches of dried oregano before serving.