World Flavors Cookbook

Kontosouvli (Spit-Roasted Pork)

Large chunks of marinated pork threaded onto a spit and slow-roasted over charcoal until crispy outside and meltingly tender inside — Greece's ultimate barbecue.

Cuisine: Greece

Ingredients

• 2kg pork shoulder and belly, cut into large chunks
• 4 tbsp olive oil
• Juice of 2 lemons
• 4 cloves garlic, sliced
• 2 tbsp dried oregano
• 1 tsp sweet paprika
• Salt, cracked black pepper

Instructions

1. Marinate pork chunks in olive oil, lemon, garlic, oregano, and paprika overnight.
2. Thread alternating lean and fatty pieces onto a large spit or skewer.
3. Roast slowly over medium charcoal, rotating constantly, for 2.5–3 hours.
4. The exterior should be deeply caramelized, the interior pull-apart tender.
5. Slice off pieces and serve with bread, lemon, and horiatiki salad.