CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 668906ef   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Pork Gyros   
    Categories: Pork, Citrus, Vegetables, Herbs   
         Yield: 6 servings   
       
     2 1/2 lb Pork shoulder   
              Juice of 2 lemons   
       1/4 c  + 1 tb extra-virgin olive   
              - oil   
         8 cl Garlic; peeled, minced   
         1    Medium-size tomato   
         2 md Yellow onions; peeled   
         1 tb + 1 ts smoked or sweet   
              - paprika   
         1 tb Kosher salt   
         2 ts Fresh ground black pepper   
     1 1/2 tb Fresh oregano leaves; approx   
              - 5 sprigs   
       
     Put pork shoulder on a plate, and place in the freezer   
     for approximately 1 hour, or until it is firm to the   
     touch. Put meat on a cutting board, and using a sharp   
     knife, remove and discard any skin, then slice the meat   
     thinly against the grain, into 1/2-inch slices.   
        
     Make the marinade. In a large bowl, whisk together the   
     lemon juice, 1/4 cup olive oil and garlic. Using a box   
     grater, grate the tomato and one of the onions into the   
     marinade, then add 1 tablespoon of the paprika, along   
     with the salt, pepper and oregano leaves. Whisk again,   
     then place the sliced pork into the marinade, toss to   
     combine and cover and refrigerate the meat for at least   
     one hour and up to overnight.   
        
     When ready to cook, heat oven to 450. Use the remaining   
     tablespoon of olive oil to grease a rimmed sheet pan.   
     Quarter the remaining onion, add it to the pork and   
     marinade and toss once to combine. Remove the pork and   
     onion from the marinade, and place on the pan, spreading   
     everything evenly across it.   
        
     Put the pork in the oven, and roast until it is browned,   
     crisp at the edges and cooked through, about 30-40   
     minutes. Check the meat at around 20 minutes to see how   
     much liquid is in the pan. If there is a lot, remove the   
     pan, and pour off all but a few tablespoons. Remove the   
     finished pork from the oven, allow to rest for a minute   
     or two, then chop into bits. (To make the pork even   
     crisper, set a large pan over high heat, add a   
     tablespoon of olive oil to the pan, then the sliced   
     pork, and sauté until everything curls tight in the   
     heat.) Scatter the remaining paprika over the top of the   
     meat, and serve with warm pita, sliced cucumbers and   
     onions, tomato, tzatziki sauce, hot sauce, French fries,   
     scattered mint leaves, ketchup, really whatever you   
     like.   
        
     By: Sam Sifton   
        
     Yield: 6 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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