Get ready to embark on a culinary journey to Greece with the mouthwatering Kontosouvli, a spit-roasted BBQ pork dish that will elevate your next gathering! Imagine succulent chunks of pork shoulder marinated in a rich blend of olive oil, red wine, and aromatic spices, slowly roasting over an open flame, filling the air with irresistible aromas. This recipe not only promises a feast for the senses but also offers a delightful way to impress your friends and family with your grilling prowess. Whether you're a seasoned pitmaster or a novice in the kitchen, this dish is sure to become a staple at your summer barbecues. Are you ready to learn the secrets to achieving that perfect smoky flavor and tender texture? Let’s dive into the recipe!
Ingredients
- 2 kg pork shoulder, cut into chunks
- 1 cup olive oil
- 1 cup red wine
- 4 cloves garlic, minced
- 2 tablespoons oregano
- Salt and pepper to taste
Instructions
- Prepare the meat by trimming excess fat from the pork shoulder and cutting it into large, uniform chunks approximately 4-5 inches in size. This ensures even cooking and consistent texture.
- Create the marinade by combining olive oil, red wine, minced garlic, oregano, salt, and black pepper in a large mixing bowl. Whisk ingredients thoroughly to blend flavors.
- Place pork chunks into the marinade, ensuring each piece is completely coated. Cover and refrigerate for minimum 4-6 hours, preferably overnight, to allow deep flavor penetration.
- Prepare a traditional Greek-style rotisserie or large BBQ spit. Ensure the fire is set to medium-high heat with hardwood charcoal for authentic smoky flavor.
- Thread marinated pork chunks carefully onto the spit, ensuring pieces are tightly secured and balanced to rotate evenly during cooking.
- Position spit over hot coals, maintaining a consistent temperature around 350-375°F (175-190°C). The key is slow, even roasting to achieve tender, succulent meat.
- Rotate spit continuously, allowing meat to cook evenly and develop a beautiful golden-brown exterior. Baste occasionally with remaining marinade to keep meat moist.
- Cook for approximately 2 hours, or until internal temperature of meat reaches 145-150°F (63-65°C), indicating perfect doneness.
- Remove from spit and let meat rest for 15-20 minutes, allowing juices to redistribute and ensuring maximum tenderness.
- Slice meat against the grain and serve hot, traditionally accompanied by Greek salad, tzatziki, and warm pita bread.
Tips
- Marinate for Maximum Flavor: For the best results, allow the pork to marinate overnight. This will ensure that the flavors penetrate deeply, resulting in a more flavorful dish.
- Uniform Cuts: Cut your pork shoulder into uniform chunks (4-5 inches) to ensure even cooking. This helps prevent some pieces from drying out while others remain undercooked.
- Maintain Consistent Heat: When cooking, aim for a consistent temperature between 350-375°F (175-190°C). This will help achieve that perfect balance of a crispy exterior and juicy interior.
- Baste for Moisture: Don’t forget to baste the meat occasionally with the leftover marinade while it cooks. This keeps the pork moist and adds an extra layer of flavor.
- Rest Before Slicing: After cooking, let the pork rest for 15-20 minutes. This allows the juices to redistribute throughout the meat, ensuring each bite is tender and juicy.
- Serve with Traditional Sides: Pair your Kontosouvli with a fresh Greek salad, creamy tzatziki, and warm pita bread for a truly authentic experience.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 1g
Protein: 55g
Fat: 28g
Saturated Fat: 9g
Cholesterol: 160mg
