Pulled Pork Souvlaki

[Rachel Perlow]

Pulled Pork Souvlaki

Serves 2 as Main Dish.

Inspired by the Souvlaki and Tzadziki thread. Great for a picnic spread, as seen in that thread. I usually find souvlaki to be kind of dry. I find cooking the pork on the bone and in larger pieces makes for much moister meat, especially when you pour the juices that had accumulated on the plate into the container with the pulled souvlaki.

• 1 tsp dried oregano
  
• 1 tsp dried zatar (optional)
  
• 1/4 c water
  
• 2 T lemon juice
  
• 1/4 c olive oil
  
• 4 pork chops (about 1-1.5 lbs if on the bone)
  
• 8 oz whole mushrooms (optional)
  
• lemon wedges
  
• pita bread
  
• tzadziki *
  

Soak the dried herbs in the water to rehydrate for about 1/2 hour (in a large bowl). Then, whisk in the lemon juice and olive oil. Place the pork chops in the bowl and turn to coat them in the marinade. Cover and place the bowl in the fridge, marinate for at least 1 hour (2 would be better), turning the chops halfway. If using the mushrooms, toss them in the marinade with the chops when there's about 1/2 hour to go.

Grill the chops and mushrooms over high heat for about 10 minutes. Remove to a plate and allow to rest for at least 10 minutes, or put in the fridge to deal with later.

When cool to the touch, pick the meat off the bones, removing the fat and gristle as well. Tear the mushrooms into pieces with your hands too. Mix in any meat juice that has accumulated at the bottom of the plate. Serve cool or reheat gently, garnish the plate with lemon wedges for sprinkling on the meat. Make sandwiches with pita bread and tzadziki (*click for recipe).

Keywords: Main Dish, Pork, Middle Eastern, Dinner, Lunch

( RG1103 )