Juicy Gyros layer roast

Name: Juicy Gyros layer roast
Cook time: 2 h
Total time: 2 h
Yield: 10
Ingredients: 2.5 kg Pork neck (boneless); 4 TABLESPOONS Gyros spice; 2 coated Tsp Salt; 1 TEASPOON Pepper; 6 TABLESPOONS Olive oil; 2 Vegetable Onions; 7-10 Tbsp Cling film; 7-10 Tbsp Aluminium foil

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

Those who like gyros will love this roast! And if you want to top it off, serve tzatziki and pita with it.

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 10

2.5 kg Pork neck (boneless)
4 TABLESPOONS Gyros spice
2 coated Tsp Salt
1 TEASPOON Pepper
6 TABLESPOONS Olive oil
2 Vegetable Onions
7-10 Tbsp Cling film
7-10 Tbsp Aluminium foil

Directions

1
Wash the meat, dab dry and freeze in cling film for about 2 hours.
2
Mix gyros spice, salt, pepper and oil. Peel onions and slice or cut them into thin rings. Cut meat into very thin slices. In a large bowl, mix the seasoning oil and onions. Chill for about 1 hour.
3
Layer the meat and half the onions alternately in a large casserole dish, pressing well. Spread the rest of the onions on the meat. Cover with aluminium foil.
4
Braise in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for approx. 1 hour. Remove foil, continue to fry for approx. 30 minutes. Drizzle with gravy more often. Leave the roast to rest for a while, then cut into slices (the slices will fall apart slightly).