If you’ve been following my recipes for a while now you know that, in addition to creating my own totally unique recipes, I like to take conventional classics and tackle them in unconventional ways WHILE STILL giving you that classic flavor result we all know and love.
So after visiting Greece, of course I had to make pork gyros in the Instant Pot (I mean, really – are you surprised?). And my spin on pork gyros is going to be completely untraditional in the way it’s prepared but it’s also going to be one of the EASIEST, FLAVORFUL and HASSLE-FREE gyros you’ll ever make and taste.
That gyro glaze is a snap to prepare with easily accessible ingredients, tastes heavenly and is truly wonderful in the way it combines with the meat.
Here’s How I Made It!:
Begin with a rack of Baby Back Ribs (usually known as Pork Loin Backribs)…
…and coil them into your Instant Pot as shown.
Then add in some chicken broth…
…and lemon juice. Secure the lid and cook at high pressure. (I mean, does it get any easier than that?)
Now create that AMAZING gyro glaze by combining a few VERY ACCESSIBLE ingredients. Begin with some ground coriander…
…and (this is optional) some Garlic Better Than Bouillon
…just a little as it’s concentrated and goes a long way.
Mix it all together…
…so it forms this magical gyro glaze! This is what’s going to transform that rib meat into gyro meat!
When done, remove the ribs from the pot with some tongs…
…and place on a cutting board. Yeah, it doesn’t look too beautiful in color now, but that’s soon going to change. Allow it to cool for 10 minutes (because it’s gonna be HOT).
In the meanwhile, pre-heat your oven to 400 degrees.
Once the ribs are a bit cooled and you won’t burn your fingers off, pull out the bones and shred/cut up the meat into sizable chunks.
And then take that shredded meat and place in a foil-lined baking sheet.
Now it’s time to brush that gyro glaze…
…all over our meat. Get all of it on there real good!
Then, pop it in the oven for a few minutes…
…and once removed, you’ll have some seriously AMAZING, home-made and succulent pork gyro meat!
Of course, a gyro needs some pita. So take some (warmed or room temperature)…
…add in some gyro meat (and place whatever other things you ant in there lime tomatoes, onion, cucumber, etc)…
…wrap it up…
…show it off…
…and bring it to your mouth.
Now this really says it all, doesn’t it?
ENJOY! (and grab a few napkins)
At the time this post was created, Pressure Luck was in sponsorship with and exclusively used Southeastern Mills products for broth and base ingredients
- 3-4 lbs of baby back ribs
- 6 cups of Chicken Better Than Bouillon (6 tsp of Chicken Better Than Bouillon + 6 cups of water) or chicken broth
- Juice of 2 lemons
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp of garlic powder
- 1/2 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp of dried oregano
- 1/2 tsp dried thyme
- 1/8 tsp of ground cinnamon
- 1/8 – 1/2 tsp of Garlic Better Than Bouillon (optional but don’t use more than 1/2 tsp as it’s concentrated and a little goes a long way)
- 3 tbsp of olive oil
For Assembling (use whichever you want):
- If your ribs come with a membrane layer, peel/slice it off the best you can (it’s fine if you don’t get it all)
- Take the ribs and coil them so they fit in the Instant Pot lined against the perimeter of the pot. The 6qt should be able to handle up to 1.5 racks of ribs where the 8qt can handle 2 full racks. If you wish to cut each rack in half before inserting for easier removal once cooked, feel free to do so
- Add the chicken broth and lemon juice
- Secure the lid and hit “Manual” or “Pressure Cook” High Pressure for 25 minutes for 2-4 lbs/1 rack of ribs (30 minutes for 5-6 lbs/1.5-2 racks). NOTE: THIS MAY TAKE ABOUT 20 MINUTES TO COME TO PRESSURE DUE TO THE AMOUNT OF LIQUID IN THE POT. YOU AREN’T DOING ANYTHING WRONG!
- As the ribs are cooking, make the gyro glaze by mixing together the coriander, cumin, garlic powder, chili powder, paprika, dried oregano, dried thyme, cinnamon, olive oil and garlic Better Than Bouillon (if using, for an extra flavor kick) and set aside. NOTE: If doubling the ribs, make sure you double these ingredients for the gyro glaze.
- When the ribs are done, allow a 5 minute natural release followed by a quick release and transfer the ribs to a cutting board (they won’t look pretty right now but that will soon change). It doesn’t even matter if they fall apart because we want them to. Allow the ribs to cool for 10 minutes as you discard the liquid it cooked in (or you can re-use if making another batch now) and pre-heat your oven to 400 degrees
- Once the ribs are cooler to the touch, pull all the bones out from the meat (they should easily come out), discard them and then shred up all the meat up with two forks or cutting so you have nice chunky pieces (see photos above and the video for guidance)
- Transfer the meat to a baking tray lined with non-stick aluminum foil. Use a basting brush to all of the gyro glaze over the meat. Get all of it on there.
- Pop it in the oven on the center rack and cook for 10 minutes. They will be a lovely slightly crisp/slightly soft texture by then.
- Assemble your gyro by placing some gyro meat on some pita bread lined with Tzatziki/Hummus and then topped with anything you wish!
I know this is totally unconventional to making gyros as I am employing a huge cheat by using Baby Back Ribs instead of getting a mix of meats, putting them through a food processor and them molding them into shape – not to mention, I have no spit to shave the meat from (but really, who does?)
And guess what? This method works BEAUTIFULLY, is SO EASY/FOOL-PROOF and tastes like the real deal I had in Greece!
This will make about 4-5 generous portions. If you want more, double the racks of ribs (broth and lemon juice remains the same) but ALSO DOUBLE THE GYRO GLAZE!
If you want it with chicken, make my super popular Chicken Shawarma instead!