MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Pork Gyros
Categories: Pork, Citrus, Herbs, Vegetables
Yield: 6 Servings
2 1/2 lb Pork shoulder
Juice of 2 lemons
1/4 c + 1 tb extra-virgin olive
- oil
8 cl Garlic; peeled, minced
1 md Tomato
2 md Yellow onions; peeled
1 tb + 1 ts smoked or sweet
- paprika
1 tb Kosher salt
2 ts Fresh ground black pepper
1 1/2 tb Fresh oregano leaves
Put pork shoulder on a plate, and place in the freezer
for approximately 1 hour, or until it is firm to the
touch. Put meat on a cutting board, and using a sharp
knife, remove and discard any skin, then slice the meat
thinly against the grain, into 1/2-inch slices.
Make the marinade. In a large bowl, whisk together the
lemon juice, 1/4 cup olive oil and garlic. Using a box
grater, grate the tomato and one of the onions into the
marinade, then add 1 tablespoon of the paprika, along
with the salt, pepper and oregano leaves. Whisk again,
then place the sliced pork into the marinade, toss to
combine and cover and refrigerate the meat for at least
one hour and up to overnight.
When ready to cook, set oven to 450oF/232oC. Use the
remaining tablespoon of olive oil to grease a rimmed
sheet pan. Quarter the remaining onion, add it to the
pork and marinade and toss once to combine. Remove the
pork and onion from the marinade, and place on the pan,
spreading everything evenly across it.
Put the pork in the oven, and roast until it is browned,
crisp at the edges and cooked through, about 30-40
minutes. Check the meat at around 20 minutes to see how
much liquid is in the pan. If there is a lot, remove the
pan, and pour off all but a few tablespoons. Remove the
finished pork from the oven, allow to rest for a minute
or two, then chop into bits. (To make the pork even
crisper, set a large pan over high heat, add a
tablespoon of olive oil to the pan, then the sliced
pork, and saute until everything curls tight in the
heat.) Scatter the remaining paprika over the top of the
meat, and serve with warm pita, sliced cucumbers and
onions, tomato, tzatziki sauce, hot sauce, French fries,
scattered mint leaves, ketchup, really whatever you
like.
By Sam Sifton
Yield 6 servings
RECIPE FROM: https://cooking.nytimes.com
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