Trompo King Gyros

This week we are bringing you something a little bit different, Pork Gyros made on the Trompo-King.  We even had the pleasure of having Noam, the inventor of the Trompo King come and enjoy this delicious cook with us and show us how to properly use it.  If you are not familiar with the Trompo King, it is a raised spike system of roasting meat, similar to the way you see the machines do in a gyro shop.  These gyros are sure to please the choosiest of eaters.  Though Gyro meat is generally made with lamb, the pork in this recipe worked beautifully.  The authentic Mediterranean flavor from the Spiceology Greek Freak is absolutely perfect as well.  The tastes of ancient Greece, made on your grill in your own backyard.  This recipe is sure to be a keeper.

Directions:

1. Combine the 2 pork’s in a resealable container.
2. Combine the seasoning and oil and pour over the pork.  Mix the meat around making sure to fully coat with the seasoning oil.  Sprinkle one additional TBSP seasoning over the meat and continue mixing. Cover, place it in the refrigerator and allow to marinate for a minimum of 2 hours.
3. Fill your grill with FOGO Premium Charcoal and prepare for indirect cooking at 350°.
4. Remove the pork from the fridge and stack it on the Trompo King spike. Pierce each piece in the middle on the spike and push the meat all the way down.  Alternate pork shoulder and pork loin.  The meat should be stacked in a crisscross pattern on the spike.  Once all of the pork is on the Trompo King, place the half onion on the spike with the cut side facing down.  Insert the thermometer probe into the middle of the meat being sure to not allow it to touch the spike.
5. Place the Trompo King in the center of the grate and close the lid.
6. While the meat is cooking, prepare the tzatziki.  Combine cucumber, yogurt, lemon juice, EVOO, garlic, sea salt & dill in a bowl and mix until thoroughly combined.  Place in the refrigerator.
7. When the meat hits 90°, open the lid and spin the Trompo King 180° and close the grill.
8. Remove the meat from the grill when the pork reads 140° and allow it to rest for 10 minutes.
9. Using a sharp knife, Shave down each side of the meat stack, cutting off only the outside layer of meat.  Continue around the meat until it is all sliced into pieces.
10. Heat the bread on the grill.  Once warmed and beginning to show grill marks, remove the bread.
11. Place a line of pork down the middle of the bread.  Apply a line of tzatziki over the meat.  Add the desired red onion and tomatoes.