16/06/2013

Pork Not-Souvlaki

You know when you have one of those ideas that seems great at the time, and then when it comes down to it, you can’t be bothered? Yes, today was one of those days. I was going to make this;

http://greekfood.about.com/od/barbecuedgreekfoods/r/Souvlaki-Recipe-Recipe-For-Grilled-Pork-Souvlaki.htm

but then the thought of cubing the meat, putting it on skewers, firing up the barbecue etc., just put me off. I still had 4lb of pork shoulder to use up though, so I had to do something! (Half price in the Co-op, not going to pass that up!)

So I figured why not just use the marinade and then roast the meat? So that’s what I did.

4lb pork shoulder, cut into big chunks, fat and skin left on

1 cup red wine

1 cup olive oil

6 cloves smoked garlic

2 tsp sea salt

2 tbs dried mint

1 tbs dried oregano

1/2 tbs cinnamon

Pound the garlic with the sea salt to a smooth paste, and mix with the wine, oil and herbs.

Garlic and salt

Pop the meat in a bowl, and add the marinade.

Marinade 

Turn the meat in the marinade until well coated, then push down into the marinade mixture and leave for half an hour, then turn over and leave to soak again. You can leave this for an hour, 2 hours or even overnight.

Pork in marinade

When your choice of marinade time is done, place the meat into a roasting tray, pour over some of the marinade.

Meat in the roasting tin

I roasted it at around 170C (fan) for 20 minutes per pound. Most advice said 20-30 minutes per pound but I usually go for the lower number, because I can always put it back in the oven, but you can’t uncook an overdone roast. I basted it halfway through, and remembered to set a timer for it!

It turned out juicy and tender, using the 20 minute per pound measurement, with a good herby crust to it.

Served with lots of salad and freshly made tzatziki, it was a good, hearty dinner.

Tzatziki

Plated

Plate closeup

As usual, of course, I have way too much left over, so I guess that’s lunch for the week!

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