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."
photo by Veronica W.
- Ready In:
- 7hrs
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
- 2 lbs pork roast
- 1 teaspoon dried oregano
- 1 teaspoon greek adobo seasoning
- 1⁄4 cup water
- 1⁄4 cup extra virgin olive oil
- 2 tablespoons lemon juice
- 2 tablespoons vinegar
- 1 tablespoon soy sauce
- 2 garlic cloves
- 1⁄2 medium onion
- salt
directions
- - 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.
Questions & Replies
-
Sounds great, but doesn't specify what type of pork roast. I am thinking pork shoulder since a leaner pork loin might not work, but would like to get it right.
Reviews
-
Great substitute for the real thing, especially if you can't get near a gyro or souvlaki, like us in the East of Scotland. Just back from a holiday in Greece and this was better than some of the souvlaki we had - not anywhere like a gyro, but as a souvlaki it is a bloody good stand-in. Served with homemade tzaziki, red onions, tomato and chips (fries) in a pita, just like in Greece. Shame it doesn't have more reviews because it deserves to. -
Great recipe and very good instructions. I made this for dinner and my husband and I loved it. The kitchen smelled fantastic and the pork came out very tender and pulled apart easily. I served it with greek salad, hummous, tzaziki and a warm pita.
RECIPE SUBMITTED BY
David S 2
Chanhassen, 63
<p style=margin: 0.0px 0.0px 13.0px 0.0px; font: 13.0px Arial;><span style=letter-spacing: 0.0px;>I'm what some would call a well experienced individual, or others might term a seasoned citizen... Albeit, I call it Old... old enough to have stumbled upon a recipe's review that appeared so incredibly intriguing I felt immediately compelled to Like it, but found the review was my own.</span></p>
