Oregano Pork with Tzatziki

Roasted Pork with Onions

Delicious! I was hoping for the pork to be a texture closer to bbq pulled pork, but the big chunks of meat were still very tender. Next time I’m going to try roasting it at a lower temperature, maybe 300º F, for a bit longer. I served this with a Greek-style warm tomato and bean salad.

Ingredients:

  • 4 lb pork shoulder
  • 1/3 cup red wine vinegar
  • 2/3 cup extra virgin olive oil
  • 1 medium red onion, sliced
  • 2 tbsp chopped oregano
  • 1 cup Greek yogurt
  • 1/2 cucumber, peeled, seeded, shredded
  • juice of half a lemon
  • 1 tbsp chopped dill
  • 3 cloves garlic, very finely chopped
  • salt and pepper
1. Combine pork, vinegar, olive oil, onion, oregano, 2 cloves chopped garlic, salt, and pepper in a ziploc bag. Let marinate in fridge for at least an hour.
2. Preheat oven to 320º F. Pour contents of ziploc into a baking dish. Let sit at room temperature for 20 minutes. Roast for about 3 1/2 hours.
3. While pork is cooking, mix yogurt, cucumber, lemon, dill, 1 clove chopped garlic, and 1/4 tsp salt in a bowl.
4. Fill warm pita pockets with roast pork, onions, and tzatziki.

7 Comments

Filed under Meats

7 responses to “Oregano Pork with Tzatziki

  1. bob

    Dear Toast Soldiers
    Your recipe is so clear and concise that I can visualizE the entire prep and cooking process!
    Can’t wait to try this one out
    Bon appetite
    Ymmmmm

  2. bob

    Thanks for the great recipe.
    Its so clear and concise that I as a novice chef can visualize the entire prep and cooking process just from your post and pics.
    I can’t wait to try it out.
    It looks delich!
    Ummmmm

  3. Ardent fan

    Sounds delish! Can I use pork tenderloin instead?

  4. Mmmm… worth trying… maybe with home made pita bread? (I saw your recipe…).

    Sabrine

  5. visiting chef

    What would you suggest replacing the greek yogurt with that has a bit less of such a pronounced taste?

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