Subj : Porky Pig's Top 10 - 04
To   : All
From : Dave Drum
Date : Tue Jul 30 2024 18:05:00

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
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... I am not just lazy.  I am indolent and slothful
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