Recipe courtesy of Cat Cora
Print
Total:
4 hr 32 min
Prep:
4 hr 20 min
Cook:
12 min
Yield:
6 servings

Ingredients

  • 2 pounds boneless pork shoulder, 1 1/2-inch cubes
  • 1/2 cup lemon juice
  • 2 tablespoons red wine vinegar
  • 2 tablespoons fresh oregano, chopped
  • 1 tablespoon fresh thyme, chopped
  • 2 tablespoons garlic, chopped
  • 3 tablespoons olive oil
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 6 pitas
  • Shredded Salad, recipe below
Shredded Salad:
  • 3 cups shredded green leaf lettuce
  • 1 small white onion, thinly sliced into half moons
  • 3 large round tomatoes, medium dice
  • 1/2 cup olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper, to taste

Directions

Special equipment: Wooden Skewers, 8-inches long

Soak skewers in water for at least 1 hour. In a bowl, toss together pork, lemon juice, red wine vinegar, oregano, thyme, garlic, olive oil, salt and pepper. Cover and refrigerate for 3 hours or overnight. On the 8-inch skewers place 5 pieces of meat. Lay on a hot grill and grill slowly (no flame) continuing to brush on marinade, until meat is done. Serve immediately in a pita, topped with Shredded Salad.

Shredded Salad:

Toss all the ingredients in a large bowl, taste and adjust seasonings.

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