Subj : 9/1 Nat'l Gyros Day - 1
To   : All
From : Dave Drum
Date : Sat Aug 31 2024 09:30 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Pork Gyros
Categories: Pork, Citrus, Vegetables, Herbs
     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    Medium-size 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; approx
          - 5 sprigs

 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, heat oven to 450. 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 sauté 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

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