Pork Souvlaki Gyros (Meat Only)

1. 1

   - Mix the dried herbs, water, olive oil, lemon juice, soy sauce, and vinegar in a bowl deep enough to hold the pork roast.

2. 2

   - Coat pork roast with the marinade.

3. 3

   - Slice the garlic and onion and spread over top of meat.

4. 4

   - Cover and refrigerate for at least 2 hours, turning and coating several times.

5. 5

   - Place all in roasting pan or dish.

6. 6

   - Tent and roast at 300 degrees 4 to 4.5 hours, basting often with its own juices. Should have internal temp of at least 170 degrees.

7. 7

   - After removing from oven, allow to cool to touch.

8. 8

   - Remove meat from bone, discarding any fat and/or grissle.

9. 9

   - Mix all sauce and bits from the pan together with the pulled meat and salt to taste.

10. 10

    - Meat should be very moist but if necessary, add olive oil and water to moisten especially if reheating.

11. 11

    - Before serving, dry fry (no oil) the meat in a non-stick skillet. This will produce crispy golden brown bits nearly identical to that from a rotisserie.

* Per serving · 4 servings · Values may vary.