Pork Souvlaki

This Pork Souvlaki recipe from Ina Garten is a total KEEPER.

I strongly recommend marinating the pork as soon as you can. The longer, the better. I did mine for 6 hours. I definitely think the marinade helps tenderize the meat. The recipe calls for pork shoulder, which is typically roasted slow and low. But this recipe cooks the meat super duper fast - like in less than 10 minutes!! So, the longer it marinates, the more tender and juicy the meat will be on your plate.

The recipe suggests using resealable plastic bags for marinating, but I used a glass Pyrex bowl with a lid.

If you only have one cast iron skillet, be sure to cook the meat in batches. I used two skillets. Overcrowding the meat and veggies will prevent the meat from getting that beautiful sear on the outside that guarantees an unforgetable flavor.

The fresh herbs in the marinade are an absolute must. As always, be sure to zest your lemons BEFORE juicing them.

The marinade is fantastic for both the veggies and the meat! Yellow bell pepper and red onion are full of flavor and color!

My family loved this dish. Now, my crew is totally small - just three of us. So we had leftovers, and they were just as fab the next day. But, I would totally make this if we had company and I think all me readers with lot of kids would enjoy this dish for a family-style dinner.

I served this with lemon rice, hummus, warmed pita, cut up veggies, feta and tzatzki. 

This recipe is so good.

Pork Souvlaki

Makes 6 servings

From "Cook Like a Pro" 

By Ina Garten

2 lbs. boneless pork shoulder, trimmed, 3/4-inch diced

1 red onion, cut in 1/2-inch wedges through the root end

1 large Holland yellow bell pepper, seeded and cut into 1/2-inch strips

Grated zest of 1 lemon

1/3 cup freshly squeezed lemon juice (2 lemons)

3 garlic cloves, grated on a Microplane zester

2 Tbsp. roughly chopped fresh oregano leaves

2 tsp. roughly chopped fresh rosemary leaves

Kosher salt and freshly ground black pepper 

6 warmed pita breads for serving

Tzatziki Sauce (recipe is below)

Julienned fresh mint leaves, for serving

Combine pork, red onion, bell pepper, lemon zest, lemon juice, 1/3 cup olive oil, garlic, oregano, rosemary, 2 tsp. salt and 1 tsp. black pepper in a large (1-gallon) plastic storage bag. Press out the air, seal, and set aside at room temperature for 30 minutes or refrigerate for up to 12 hours.

Preheat one very large (14-inch) or two medium (10-inch) dry cast iron skillets over high heat for 3 minutes. Add the pork and vegetables, including the marinade, spread out, and cook without stirring for 3 minutes. Continue to cook over high heat for 7 to 8 minutes, stirring occasionally, until the pork is cooked through but still slightly pink in the middle. Don't overcook the pork or it will be dry!

Place 1 warmed pita on each plate. Spoon the pork and vegetables on one half of the pita and place 2 rounded Tbsp. of tzatzki on the other half. Sprinkle with mint, lemon juice and salt and serve hot.

Tzatziki Sorta Sauce
By Susan Leiser

10 ounces Greek yogurt
1 Tbsp. lemon juice
1 garlic clove, minced
2 Tbsp. parsley, chopped
2 scallion greens, minced
1 Tbsp. white wine vinegar
Salt and pepper to taste

Combine all the ingredients in a bowl, and gently stir together with a spoon until well blended. Refrigerate if made well ahead. This sauce is more flavorful the longer the ingredients marinate together. I like to give it at least an hour.