Greek Pork Shoulder

I started making this, or various iterations of this, after my trip to Greece last year. While we were staying in Paros we went to a smaller town called Lefkes in the mountains. There we ate at Aranto, a really nice restaurant in the foothills. We had fried pork with orange and lemon that was seasoned with herbs and a bit of honey to sweeten it. Immediately when I came home, I tried to replicate this dish.

This is a great version of that dish and you can take this to turn it into any number of dishes. I made this for my Pork Soulvaki Soup, but you can use it for an entree, sandwiches, wraps, salads, etc.

Enjoy.

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Ingredients

• Pork Shoulder 5 lbs

• Lemon, juiced and quartered 2 ea

• Orange, juiced and quartered 2 ea

• Onion, sweet, julienned 1 ea

• Avenue Spice 3 T

• Paprika 2 tsp

• Honey 2 T

• Oregano 1 oz

• Thyme 1 oz

• Dill 1/2 oz

• Extra Virgin Olive Oil 4 T

Method of Procedure

1. Combine lemon juice, olive oil, orange juice, and honey and mix.

2. Add quartered citrus, picked herbs, and spices.

3. Cut your pork into manageable pieces and score any fat.

4. Rub your marinade into your pork to thoroughly coat.

5. Cover and put in the refrigerator for 24 hours.

6. Preheat your oven to 225 degrees

7. Remove your pork from the marinade and bring to room temperature.

8. Sear your pork in a saute pan and place in the oven.

9. Cook for around 2 hours until the internal temperature reaches 180 degrees.

10. Remove, rest, and enjoy.