- 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.
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
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
Sounds delish! Can I use pork tenderloin instead?
Yes – but roast for much less time and at a higher temp. Maybe 375 degrees F for about 30 minutes…
Mmmm… worth trying… maybe with home made pita bread? (I saw your recipe…).
Sabrine
What would you suggest replacing the greek yogurt with that has a bit less of such a pronounced taste?
Hmm, what about using regular plain yogurt? Not as sour…. Thanks for the question!