PORK SOUVLAKI GYROS (MEAT ONLY)
Without dropping a bundle on a veritical spit and preparing 50 pounds of layered souvlaki, this is as close as you can get to the real deal right in your kitchen. Having tried many recipes, I scrapped all and started from scratch with a simple pulled pork roast recipe. So, the texture is not exact, but the flavor is nearly identical to what I've tasted in Iraklion, Fira, Mytilini, and mainland Greece.
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- - Mix the dried herbs, water, olive oil, lemon juice, soy sauce, and vinegar in a bowl deep enough to hold the pork roast. - Coat pork roast with the marinade. - Slice the garlic and onion and spread over top of meat. - Cover and refrigerate for at least 2 hours, turning and coating several times. - Place all in roasting pan or dish. - Tent and roast at 300 degrees 4 to 4.5 hours, basting often with its own juices. Should have internal temp of at least 170 degrees. - After removing from oven, allow to cool to touch. - Remove meat from bone, discarding any fat and/or grissle. - Mix all sauce and bits from the pan together with the pulled meat and salt to taste. - Meat should be very moist but if necessary, add olive oil and water to moisten especially if reheating. - Before serving, dry fry (no oil) the meat in a non-stick skillet. This will produce crispy golden brown bits nearly identical to that from a rotisserie.
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