Kontosouvli

🛒 Ingredients

• Pork Shoulder (boneless) 333 g · 906 kcal
• Onion 40 g · 16 kcal
• Bell Peppers (mixed colors) 40 g · 12 kcal
• Garlic 4 g · 6 kcal
• Olive Oil 12 g · 107 kcal
• Red Wine Vinegar 7 g · 2 kcal
• Dried Oregano 1 g · 3 kcal
• Sweet Paprika 1 g · 3 kcal
• Black Pepper 0 g · 1 kcal

👨‍🍳 Instructions

1. Cut the pork shoulder into large, approximately 5-7 cm chunks. In a large bowl, combine the pork with finely chopped garlic, olive oil, red wine vinegar, dried oregano, sweet paprika, salt, and black pepper.
2. Add the roughly chopped onions and bell peppers to the marinade, ensuring all ingredients are well-coated. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
3. Thread the marinated pork chunks, alternating with pieces of onion and bell pepper, onto a large rotisserie spit. Secure the meat firmly on the spit.
4. Cook the Kontosouvli slowly over medium-low charcoal heat on a rotisserie for about 3.5 to 4 hours, or until the pork is tender and cooked through, with a beautiful golden-brown crust. Baste occasionally with any remaining marinade or cooking juices.
5. Once cooked, remove the Kontosouvli from the spit and let it rest for 10-15 minutes before carving. Slice into thick pieces and serve immediately, typically with lemon wedges and fresh bread.