Spiced Pork Gyros

INGREDIENTS

• 3 Packs Simply Better West Cork Pork Casserole Slices, at room temperature
• 4 Red Onions, thinly sliced
• 3 Tbsp Simply Better Toscano IGP Extra Virgin Olive Oil, plus a little extra
• 2 Tbsp Simply Better Expertly Blended Mediterranean Seasoning
• 2 Tbsp Simply Better Paprika
• 2 Tbsp Simply Better Organic Apple Cider Vinegar
• 1 Tbsp Simply Better Hot Yellow Mustard
• 1 Tbsp Simply Better Limited Edition Hot Honey
• 1 Tbsp Simply Better Oregano
• 1 Pack Simply Better Spanish Tomato Selection
• 2 Packs Simply Better Italian Piadina Romognola
• 1 Carton Simply Better Handmade Roasted Garlic Aioli
• 1 Bag Shredded Iceberg Lettuce
• Simply Better Achill Island Sea Salt & Freshly Ground Black Pepper
• Crispy French Fries & Simply Better Hot Chilli Sauce, to serve

METHOD

1. Cover a chopping board with clingfilm and lay out the pork slices, then bash with a meat tenderiser until each one has doubled in size. Place the pork, onions, Mediterranean seasoning, paprika, vinegar, mustard, honey and oregano in a bowl. Season generously and mix well to combine. Cover and chill for at least 24 hours or up to 2 days is perfect.
2. When ready to cook preheat the oven to 150°C (300°F/Gas Mark 2). Layer the marinated pork slices into a square roasting tin. Cover the top with parchment paper and then wrap the tin with foil.
3. Roast the pork for 1½ hours, then take out of the oven and increase the temperature to 200°C (400°F/Gas Mark 6) and remove the foil and parchment. Return the pork to the oven to cook for 20–30 minutes until the edges have crisped up and the pork is meltingly tender.
4. Heat the piadinas according to pack instructions. Add a dollop of the roasted garlic aioli to each one, then top with some of the pork, iceberg lettuce and French fries. Dice the tomatoes and scatter on top, then drizzle with a little chilli sauce before wrapping up to serve.