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Greek-style Slow-roasted Pork
Greek-style Slow-roasted Pork
"This Greek-style Slow Cooked Pork shoulder is so easy to make and is worth the effort. First, it gets slowly roasted in the oven and it is covered with foil. So, it will not get burned or overcooked and dry. And you don’t have to keep an eye on it all the time. Typically, a Greek-style roast must include ingredients such as garlic, oregano and lemon. That is true in this dish. It’s so amazingly tasty and any leftovers can be a great base in making soups or sandwiches."
NotesJust like many traditional and yet mouthwatering Greek meal, this Greek-style pork recipe with carrots and potatoes is made with simple ingredients. You can also use other tubers such as parsnip, sweet potatoes, and Jerusalem artichoke to create a delicious side dish and pan-gravy.
Serves8
Preparation Time15 min
Cooking Time1 hr 30 min
Cooking MethodOven
Ingredients
- 30 ounces Pork Shoulder
- 1 tablespoon olive oil
- 2 tablespoons salt
- 4 cloves garlic
- 12 oregano sprigs
- 12 thyme sprigs
- 2 cups Chicken stock
- 1 cup dry white wine
- 1 ounce shallots
- 3 ounces Yukon gold potatoes
- 2 ounce baby carrots
- 2 lemons
- 1 cup black olives
Instructions
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Preheat oven to 350 degrees Fahrenheit.
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Trim off excess pork skin.
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Place the meat in a large roasting pan.
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Drizzle with oil and sprinkle with salt.
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Use a small, sharp knife to cut small slits over the surface of the pork.
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Place oregano and thyme sprigs, slices of garlic in each slit.
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Combine stock and wine, drizzle around the pork and cover with foil.
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Bring to a boil and roast in the oven for 1 hour.
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Remove the foil and spoon pan juices over the pork.
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Arrange the onions, potatoes, carrots, slices of lemon and olives around the pork roast.
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Roast further for another 30 mins.
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Let it rest for 10 minutes before carving.
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Serve with delicious gravy and a bottle of medium-bodied red wine.
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