Greek Gyros

Instructions

1. Prepare the marinade
   In a large bowl, combine 3 tablespoons olive oil, minced garlic, lemon juice, oregano, cumin, paprika, salt, and pepper. Add the sliced pork shoulder and toss to coat thoroughly. Cover and refrigerate for at least 2 hours, preferably overnight.
2. Cook the meat
   Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the marinated meat in batches, cooking for 4-5 minutes per batch until browned and cooked through. Transfer to a plate and cover with foil to keep warm.
3. Prepare the pita
   Warm the pita breads in a dry skillet over medium heat for about 30 seconds on each side, or wrap them in foil and heat in a 350°F (175°C) oven for 5 minutes. Keep them wrapped in a clean kitchen towel to stay warm and soft.
4. Prepare the vegetables
   While the meat is cooking, prepare the vegetables. Slice the red onion into thin rings, dice the tomatoes, and slice the cucumber thinly. Chop the fresh parsley and set aside.
5. Assemble the gyros
   Spread 2-3 tablespoons of tzatziki sauce on each warm pita bread. Top with a generous portion of the cooked meat, and add sliced onions, diced tomatoes, and cucumber slices. Sprinkle with chopped parsley.
6. Fold and serve
   Fold the pita bread around the filling to form a wrap, or fold it in half like a taco. For an authentic presentation, wrap the bottom half in parchment paper or aluminum foil to help hold it together. Serve immediately while still warm.