Pork Souvlaki Gyros (Meat Only)

Without dropping a bundle on a veritical spit and preparing 50 pounds of layered souvlaki, this is as close as you can get to the real deal right in your kitchen. Having tried many recipes, I scrapped all and started from scratch with a simple pulled pork roast recipe. So, the texture is not exact, but the flavor is nearly identical to what I've tasted in Iraklion, Fira, Mytilini, and mainland Greece.

• Ready In: 7 hrs
• Serves: 4-6

Ingredients

• 2  lbs  pork roast
• 1  teaspoon dried oregano
• 1  teaspoon  greek adobo seasoning
• 1⁄4 cup water
• 1⁄4 cup extra virgin olive oil
• 2  tablespoons lemon juice
• 2  tablespoons vinegar
• 1  tablespoon soy sauce
• 2  garlic cloves
• 1⁄2 medium onion
•  salt

Directions

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. - Coat pork roast with the marinade.
3. - Slice the garlic and onion and spread over top of meat.
4. - Cover and refrigerate for at least 2 hours, turning and coating several times.
5. - Place all in roasting pan or dish.
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. - After removing from oven, allow to cool to touch.
8. - Remove meat from bone, discarding any fat and/or grissle.
9. - Mix all sauce and bits from the pan together with the pulled meat and salt to taste.
10. - Meat should be very moist but if necessary, add olive oil and water to moisten especially if reheating.
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.