Ingredients
Scale
- 1 pork shoulder boneless (about 7 lb.)
- 1 cup EVOO
- 1.5 cup Fresh Lemon juice
- 3 tablespoons Salt
- 1/2 cup Granulated garlic
- 1/3 cup Dry Oregano
Instructions
- Slice the pork into thin steaks and pound until you reach 1/4’’ thickness
- Whisk all the marinade ingredients in a large bowl and add the pork. With clean hands, massage marinade into the meat until it is fully coated. Put a layer of cling wrap directly on the pork in the bowl to avoid too much air contact and leave overnight in the fridge.
- Skewer all the pork back together to form a large stack. Try and keep any fatty bits evenly distributed across the meat so as to help self-baste.
- Cook on a medium-high grill until crispy. Shave outside layers off as they become cooked until it’s all cut. Serve with fresh sliced vegetables like tomatoes and cucumbers, tzatziki and flatbread.
- If you can’t find a big enough skewer, grilling the pieces of pork individually and slicing them thinly will work too (small kabobs work in a pinch), just make sure they do not over cook and become dry.
- Garnish with freshly chopped parsley.