• 9/1 Nat'l Gyros Day - 1

    From Dave Drum@1:18/200 to All on Sat Aug 31 21:30:00 2024
    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

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