Name: Kontosouvli – Traditional Greek Long-Skewer Roast Pork
Total time: 300 min
Yield: 8
Ingredients: 2.5 kg Pork shoulder (bone-in, whole) cut into 6–8 pieces, large, approx. 4–5 cm thick; 80 ml Extra-virgin olive oil; 3 pc lemons Juice of; 8 clove Garlic finely chopped; 2 tbsp dried oregano; 1.5 tsp Salt; 1 tsp Black pepper freshly ground; 1 tbsp Red wine vinegar optional, for extra acidity; 4 pc Tomatoes for serving, cut into wedges; 2 pc Red onions for serving, sliced into rings; 1 bunch Parsley fresh, for garnishing

Kontosouvli – Traditional Greek Long-Skewer Roast Pork

Kontosouvli is a traditional Greek dish made from large pieces of pork shoulder marinated in a mixture of olive oil, lemon, garlic, and oregano, then slow-roasted on a rotisserie or in the oven. The result is crispy and caramelized on the outside, juicy and tender on the inside, served with bread, fresh tomatoes, and onions.

Duration300 minDifficultyMediumServings8kcal450

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Preparation

Step 01
Cut the pork shoulder into 6–8 pieces, large (approx. 4–5 cm thick, bone-in). Place in a large bowl.
Step 02
For the marinade, whisk together olive oil, lemon juice, minced garlic, oregano, salt, pepper, and optionally red wine vinegar in a bowl.
Step 03
Pour the marinade over the meat and rub each piece thoroughly. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 4 hours, ideally overnight.
Preheat oven to 160 °C conventional
Remove the meat from the refrigerator and let it come to room temperature for 30 minutes. Preheat the oven to 160 °C conventional.
Step 05
Place the meat pieces in a large roasting pan or deep baking sheet. Pour the remaining marinade over the meat. Cover the pan with aluminum foil.
Braise covered for 2 hours at 160 °C
Cook the meat in the preheated oven, covered, for 2 hours. Baste with the pan juices every 30 minutes.
Roast uncovered for 45–60 minutes at 200 °C until golden and crispy
Remove the aluminum foil and increase the temperature to 200 °C. Roast the meat uncovered for an additional 45–60 minutes, until the outside is deeply golden brown and crispy. Baste with the pan juices every 15 minutes.
Step 08
Remove the meat from the oven and let it rest for 10 minutes. Arrange on a platter and drizzle with pan juices.
Step 09
Serve with tomato wedges, onion rings, and a sprinkle of fresh chopped parsley. Fresh bread goes well alongside.

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Kontosouvli – Traditional Greek Long-Skewer Roast Pork

Nutrition

Ingredients

Preparation

Step 01

Step 02

Step 03

Preheat oven to 160 °C conventional

Step 05

Braise covered for 2 hours at 160 °C

Roast uncovered for 45–60 minutes at 200 °C until golden and crispy

Step 08

Step 09

Open recipe in EatSen