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Pulled Pork Souvlaki




Source of Recipe


Internet


List of Ingredients




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 *


Recipe



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.

Tzadziki
Yields about 1.25 cups.

1/2 long english cucumber (the no seed, no wax kind, usually wrapped in plastic)
1 tsp salt
1 clove garlic, mashed
7 oz greek yogurt (thick and rich*)
1/4 c fresh parsley, chopped
2 T fresh lemon juice
1 T olive oil
freshly ground black pepper

Finely grate the unpeeled cucumber (a lot of the peel won't go through the grater and it is an unwaxed cucumber, if using regular waxy cucumber, peel & remove seeds before grating). This should yield about 1/2 cup. Mix most of the salt into the cucumber and place in a colander in the sink or over a bowl. Allow to sit for about 1/2 hour. Then squeeze out as much moisture as you can. First against the sides of the strainer, then wrap in paper toweling and squeeze some more (don't rinse, most of the salt will go out with the liquid and you need some in the recipe).


While the cucumber is mascerating, mince then mash the garlic together with a pinch of salt. Put the garlic/salt into a bowl with the yogurt, parsley, lemon juice, olive oil and pepper. When the cucumber is fully drained & squeezed, add it to the yogurt mixture. Taste for seasoning, it may need additional salt or lemon juice, chill and serve.


* To substitute non-fat plain yogurt, drain 2 cups in a colander lined with cheese cloth placed over a bowl, in the fridge overnight.