Kontosouvli (large Greek pork spit roast with herbs)

Ingredients

• 1.2 kg boneless pork shoulder
• 80 ml extra-virgin olive oil
• 60 ml lemon juice
• 80 ml dry white wine
• 1 tbsp Dijon mustard
• 4 cloves garlic
• 2 tbsp dried oregano
• 1 tsp dried thyme
• 2 sprigs fresh rosemary
• 2 leaves bay leaf
• 2 tsp fine salt
• 1 tsp ground black pepper
• 1 piece red onion
• 1 piece lemon
• 4 pieces Greek pita bread

Method

1. Cut the pork shoulder into large, even cubes, thick enough to stay juicy; trim only the excess hard fat, not the marbling that bastes the meat as it cooks.
2. Mix the olive oil, lemon juice, white wine, mustard, grated garlic, oregano, thyme, stripped rosemary, crumbled bay leaf, salt and pepper until you get a glossy, highly fragrant marinade.
3. Massage the pork extensively with this marinade, cover and let rest in the refrigerator for at least several hours, ideally overnight, until the meat smells distinctly of lemon, garlic and oregano.
4. Take the pork out to room temperature until it loses its chill, then thread the pieces tightly onto a large metal spit or several thick skewers, without packing them so tightly that the heat cannot circulate.
5. Place the spit over a baking dish or on a rack, then roast in a hot oven, turning regularly; baste with the pan juices when the surface begins to dry.
6. Continue cooking until the meat is tender to the touch, golden on the edges, and the drippings in the dish smell of roasted lemon and toasted herbs.
7. Sharply increase the heat or place briefly under the broiler to form a golden-brown crust, watching closely until the edges look slightly crispy without blackening the herbs.
8. Let the spit rest out of the oven under a loose sheet of foil, giving the juices time to redistribute and the meat to relax.
9. Serve in thick pieces with warmed pita breads, thinly sliced red onion and lemon wedges, drizzling with a little of the cooking juices.

Nutrition

Per serving

Energy

882.5 kcal

Protein

57.29 g

Carbohydrate

20.29 g

Fat

63.11 g

Fibre

2.78 g

Calcium

138.31 mg

Iron

4.23 mg

Magnesium

32.18 mg