Greek Pork Shoulder Souvlaki Salad

Greek pork

• 1 Linley Valley Pork Greek Butterflied Pork Shoulder
• 1 tablespoon olive oil
• Juice of 1 lemon

Quick-pickled red onions

• 1 medium red onion, thinly sliced
• 125 ml red wine vinegar
• 1 tablespoon caster sugar
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 2 tablespoons hot water

Creamy garlic yoghurt sauce

• 1 small garlic clove, finely grated
• ½ teaspoon salt
• 1 tablespoon lemon juice
• 150 g thick Greek yoghurt
• 100 g whole-egg mayonnaise
• 1 tablespoon extra virgin olive oil

Parsley and garlic oil

• 1 packed cup flat-leaf parsley leaves
• 1 small garlic clove
• Finely grated zest of ½ lemon
• 1 tablespoon lemon juice
• 100 ml extra virgin olive oil
• Pinch of salt

Souvlaki salad

• 2 baby cos lettuces, roughly chopped
• 250 g cherry tomatoes, halved
• 1 Lebanese cucumber, sliced
• 1 green capsicum, thinly sliced
• 150 g Greek-style feta, roughly crumbled
• ½ cup Kalamata olives
• 1 teaspoon dried oregano
• Lemon wedges, to serve

Grilled flatbread

• 4–6 soft Greek-style flatbreads or pita breads
• Extra virgin olive oil, for brushing
• Dried oregano
• Flaked salt

Three steps to perfectly cooked pork

1. Take off the chill. Remove the pork from the refrigerator 30 minutes before cooking. This helps the meat cook more evenly.
2. Use a meat thermometer. Check the thickest part of the pork and remove it from the oven when the internal temperature reaches 65°C.
3. Rest generously. Rest the cooked pork loosely covered with foil for 15 minutes before slicing. This allows the juices to settle back into the meat.

1. Prepare the pork. Remove the pork from the refrigerator 30 minutes before cooking. Preheat the oven to 180°C.
2. Cook the pork. Remove the pork from its packaging and place it skin-side up on a lined baking tray. Drizzle with the olive oil, then squeeze the lemon juice evenly over the pork. Roast for approximately 45–50 minutes, or until the thickest part reaches 65°C when checked with a meat thermometer.
3. Pickle the onions while the pork cooks. Combine the vinegar, sugar, salt, oregano and hot water in a bowl. Stir until the sugar and salt have dissolved. Add the sliced onion, toss well and set aside to pickle. Drain before serving.
4. Make the creamy garlic yoghurt sauce. Combine the garlic, salt and lemon juice in a bowl. Add the yoghurt, mayonnaise and olive oil, then stir until smooth and creamy. Refrigerate until ready to serve.
5. Make the parsley and garlic oil. Place the parsley, garlic, lemon zest, lemon juice, olive oil and salt in a small blender or food processor. Blend until bright green but still lightly textured. Taste and add a little more salt or lemon juice if needed.
6. Prepare the salad. Arrange the cos lettuce, tomatoes, cucumber, capsicum, feta and olives across a large serving Scatter over the drained pickled onions and sprinkle with dried oregano.
7. Rest the pork. Transfer the cooked pork to a board. Cover loosely with foil and rest for 15 minutes.
8. Warm the flatbread while the pork rests. Lightly brush the flatbreads with olive oil. Cook on a hot grill pan for 1–2 minutes on each side, until warm, soft and lightly Sprinkle with dried oregano and flaked salt, then cut into wedges.

   *For a simpler approach, simply wrap the flatbread in foil and place in the oven for 5 mins until warm.

9. Slice and serve. Slice the rested pork across the grain and arrange it over or alongside the salad. Add generous spoonfuls of creamy garlic yoghurt sauce and drizzle with the parsley and garlic oil. Serve to the table with the warm flatbread, remaining garlic sauce and parsley oil and lemon wedges.

Cook’s Notes

• Remove the pork from the refrigerator 30 minutes before Taking off the chill helps it cook more evenly.
• Pork pieces can vary in thickness, so use the suggested cooking time as a A meat thermometer is the most reliable way to check doneness.
• Insert the thermometer into the thickest part of the pork, avoiding the Remove the pork from the oven when it reaches 65°C.
• Rest the pork loosely covered with foil for the full 15 Don’t wrap it tightly, as this can trap steam.
• Always slice the pork across the grain for the most tender
• For an easy family-style meal, place the pork, salad, sauces and flatbread in the centre of the table and let everyone build their own souvlaki.

Plan ahead

• The red onions can be pickled up to three days ahead and stored in their pickling liquid in an airtight container in the refrigerator.
• The creamy garlic yoghurt sauce can be made a day For a milder garlic flavour, use half a clove.
• Make the parsley and garlic oil as close to serving as possible to maintain its bright green Any leftover oil is also delicious spooned over grilled vegetables, chicken or fish.
• Prepare the salad ingredients ahead, but assemble them just before serving to keep everything crisp.
• For an easy family-style meal, place the pork, salad, sauces and flatbread in the centre of the table and let everyone build their own souvlaki.