Instant Pot Pork Gyros
Instant Pot Pork Gyros
- 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):
- Pita bread
- Tzatziki (make mine here)
- Hummus (make mine here)
- Red Onion
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!
- 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!